Homemade Fresh Vanilla Mascarpone Cherry Cake
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- 11" springform pan
- 11" ring
INGREDIENTS
Sponge cake:
- 4 large eggs, or 5 medium eggs
- 1 cup/100 grams sugar
- 1 pinch coarse salt
- 1 tablespoon/10 grams vanilla sugar
- ¼ cup/50 grams oil
- ¼ cup/60 milliliters orange juice, freshly squeezed
- 1½ cups/210 grams self-rising flour (or 1½ cups flour + 1½ teaspoons baking powder), sifted
Cake syrup (combine in a bowl):
- ¾ cup boiling water
- 2 tablespoons sugar
- 2 tablespoons lemon juice, freshly squeezed
Vanilla mascarpone cherry cream:
- 2 cups+2 tablespoons/500 milliliters heavy whipping cream
- 4 tablespoons sugar
- 1 cup/250 grams mascarpone cheese
- 1 cup/250 grams ricotta cheese
- 5 tablespoons/50 grams instant vanilla pudding
- ½ cup milk
- 14 ounces/400 grams cherry filling
INSTRUCTIONS
Sponge cake:
- Preheat the oven to 320 F (160 C).
- Whip the eggs with sugar, vanilla sugar and salt until the mixture is thick and fluffy. Don't rush it.
- Lower the speed and add the oil and orange juice. Mix a little and add in the flour. Fold the flour in with a spatula so as not to deflate the batter.
- Line the baking pan with parchment paper and grease the rest of the pan from inside to make sure the cake doesn’t stick to it. Bake for about 30 minutes, or until a toothpick comes out dry.
- Remove the cake from the oven, let it cool off completely, then cut into two even layers and set aside.
Vanilla mascarpone cherry cream:
- Whip the heavy whipping cream with sugar until you get a slightly thick whipped cream. Add the mascarpone, ricotta and vanilla pudding and keep whipping. Pour in the milk and whip until you get a very firm whipped cream. Add the cherry filling and fold in with a spatula.
Assembly:
- Place the ring on a large round serving plate. Insert the first cake base and generously brush it with the syrup. Spread half of the cream on top and repeat these steps with the other cake base. Refrigerate for at least 4 hours before serving.
MY NOTES
FAQ
What is the secret to a perfect sponge cake?
High quality ingredients: Use fresh, high-quality eggs, flour, sugar, and flavorings. Fresh ingredients contribute to better flavor and texture.
Proper egg preparation: Whip the eggs until you get a thick and airy texture.
Careful folding technique: Use a gentle folding motion with a spatula to incorporate ingredients. Overmixing can deflate the batter and result in a dense cake.
Optimal oven temperature: Preheat the oven to the correct temperature as specified in the recipe.
Avoid opening the oven door: Once the cake is in the oven, refrain from opening the door too often as it can cause fluctuations in temperature and affect the cake’s rise.
Timed baking: Follow the recommended baking time in the recipe. Over or underbaking can lead to a dry or dense texture.
Gentle cooling: After removing the cake from the oven, let it cool in the pan for a short period of time before transferring it to a wire rack to cool completely. This helps the cake retain moisture and maintain its structure.
How long does mascarpone cherry cake stay fresh?
As a general guideline, a mascarpone cherry cake can stay fresh for about 2 to 3 days when stored properly. To maximize the freshness of the mascarpone cherry cake, it’s important to store it correctly. Here are some tips:
Allow the cake to cool completely before storing it in the fridge. If the cake is warm when stored, it can create condensation, leading to a soggy texture and reduced freshness.
Store the cake in an airtight container or cover it tightly with plastic wrap to prevent air exposure. This will help maintain the cake’s moisture and prevent it from drying out.
Keep the cake in the fridge. Make sure to place the mascarpone cherry cake in the refrigerator within a couple of hours after baking to prevent bacterial growth.
How to freeze mascarpone cherry cake
Allow the cake to cool completely after baking. Wrap it tightly with plastic wrap to protect it from freezer burn and moisture. Consider slicing the cake into individual portions before freezing. This will make it easier to thaw and serve later. Place the wrapped cake or cake portions in a freezer-safe container or airtight freezer bag. You can label the container with the date of freezing for future reference.
What is the best type of cherry to use for a mascarpone cherry cake?
Sweet cherries: Sweet cherries like Bing, Rainier, or Lambert cherries are popular choices for cherry cakes. They have a naturally sweet flavor and provide a delightful burst of sweetness in each bite.
Morello cherries: Morello cherries are tart or sour cherries commonly used in baking. They have a tangy flavor that adds a nice contrast to the sweetness of the cake.
Amarena cherries: Amarena cherries are a type of Italian cherry known for their intense, slightly bitter-sweet flavor. They are often preserved in syrup.
