Cherry-chocolate slices with mascarpone
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ingredients
Corpus
6 pcs egg 150 g granulated sugar 100 ml water 100 ml oil 300 g semi-coarse flour 1 packet baking powder 3 tbsp cocoa
Filling 1
700 ml glass of cherry compote water to top up the juice of the compote to 1 l 2,5 packets Golden cob 50 g crystal sugar AMARETTO, or rum jam to spread on the korpos
Filling 2
500 g Mascarpone 250 ml whipping cream 1 packet whipping cream 50 g icing sugar 1 packet vanilla sugar´ candies for decoration
progress
Cherry and chocolate is an irresistible combination of flavours for me.
1.
Corpus: Beat the egg yolks with the sugar, add the oil, water, flour, cocoa and baking powder. Beat the egg whites and add to the beaten egg yolks.
2.
Pour the batter onto a greased and floured baking tray. Bake at 200°C for 30 minutes. 30×40 cm. After the dough has cooled, brush with jam.
3.
Filling 1: from Golden Cob and water with juice cook pudding, stir in pitted sour cherries, Amaretto or rum to taste.
4.
Slightly warm, spread over the cake and allow to set properly.
5.
Filling 2: Whip the whipped cream with the thickener. Mascarpone with sugar
6.
Then combine. Spread some of the filling over 1 of the slices and decorate with some of the slices
7.
Good taste!
