Cherry Cake with Mascarpone Cream
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- 2 large mixing bowls
- 9×13-inch/23×33 cm baking pan
- Medium saucepan
- Fine-mesh sieve
INGREDIENTS
- 5 large eggs, separated
- 3 tablespoons/36 grams sugar
- 1 tablespoon/12 grams sugar
- A pinch of salt
- Juice of 1 lemon
- ¼ cup/50 milliliters oil
- 3 tablespoons/20 grams cocoa powder
- 1 cup/250 milliliters milk, at room temperature
- 1⅔ cups/200 grams all-purpose flour
- 1 tablespoon/10 grams baking powder
- 1 tablespoon oil, for greasing pan
Cream:
- 2½ cups/600 grams mascarpone
- 1⅔ cups/400 milliliters sweetened condensed milk
Cherry compote:
- 4 cups/600 grams pitted cherries, fresh or frozen
- ½ cup/100 grams sugar, or to taste
- 1 tablespoon lemon juice
- ½ cup/120 milliliters water
Jelly:
- ⅓ cup + 1 tablespoon/100 milliliters cold water
- 2 tablespoons/20 grams clear gelatin
- 1 tablespoon/10 grams red gelatin
INSTRUCTIONS
- Preheat the oven to 340°F (170°C), bottom heat only.
- In a clean mixing bowl, beat the egg whites with a pinch of salt, lemon juice, and 3 tablespoons sugar until stiff peaks form. In another bowl, whisk the egg yolks with 1 tablespoon sugar and oil until light and creamy. Add the cocoa powder and mix well, then stir in the milk. Sift in the flour and baking powder and mix until smooth. Gently fold in the beaten egg whites until fully combined.
- Grease a 9×13-inch/23×33 cm baking pan with oil. Pour in the batter and smooth the top. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely. Slice off one edge and set it aside for garnish.
- Combine the cherries, sugar, lemon juice, and water in a medium saucepan. Bring to a boil over medium heat, then reduce to a simmer and cook for 12 to 15 minutes, or until the cherries are soft and the liquid slightly thickens. Pour the compote through a fine sieve set over a bowl. Reserve the syrup (the strained liquid) for soaking the cake, and the softened cherries for the jelly topping. Let both cool to room temperature.
- Soak the cooled cake with 1½ cups/375 milliliters of the reserved cherry syrup.
- In a large bowl, whisk together the mascarpone and sweetened condensed milk until smooth and spreadable. Spread the cream evenly over the soaked cake and smooth the surface. Grate or crumble the reserved cake edge over the cream.
- In a clean saucepan, return the softened cherries and ½ cup/120 milliliters of their remaining syrup to a boil. Add additional lemon juice if desired. In a separate small bowl, whisk the water and gelatin powders together. Once the cherry mixture reaches a boil, add the gelatin and stir for 1 minute. Remove from heat and let cool for 10 minutes. Pour the slightly cooled jelly over the cream layer and spread evenly.
- Chill the cherry cake in the refrigerator for at least 2 hours before slicing and serving.
FAQ
How do I keep the mascarpone cream from turning runny?
Always use full-fat mascarpone straight from the fridge; it should be cold when mixed. Avoid overmixing—whisk just until the mascarpone and sweetened condensed milk are fully blended and smooth. If you whip the cream for too long or at too high a speed, the mascarpone can break and become grainy or watery. Make sure any components added to the cream (like condensed milk or flavorings) are also cold or at room temperature. Once the cream is spread onto the cherry cake, refrigerate it immediately. If the texture is still too loose, you can stabilize the mixture by folding in a few tablespoons of whipped cream or a small amount of softened cream cheese.
What type of cherries work best for cherry cake?
You can use fresh, frozen, or canned cherries in this cherry cake, but each type comes with distinct advantages and considerations. Fresh cherries provide the best flavor and texture but must be pitted and cooked longer to soften during compote preparation. Frozen cherries are convenient and retain much of their flavor; they can be added directly to the pot without thawing and break down well during simmering. Canned cherries are usually the softest and sweetest, though they may lack acidity and have added syrup or artificial flavors. If using canned cherries, opt for those packed in juice or light syrup rather than heavy syrup. Always strain the cherries from their liquid before use.
Can I make this cherry cake in advance?
This cherry cake is well-suited to being made in advance and actually benefits from a few hours of rest in the refrigerator. After assembling the cake with its soaked sponge, mascarpone cream, and cherry jelly layer, it should chill for at least 2 hours to allow the components to set and the flavors to meld. For best results, you can make the entire cake a day ahead of serving. Once chilled and set, cover the cake loosely but securely with plastic wrap or store it in an airtight container in the refrigerator. It will keep well for up to 3 days.
Can I make this cake dairy-free?
You can make a dairy-free version of this cherry cake with a few thoughtful substitutions, though it will slightly alter the flavor and texture. For the mascarpone cream layer, use a plant-based alternative such as dairy-free cream cheese (like almond, cashew or oat based varieties) or coconut cream. Choose a thick, unsweetened dairy-free cream cheese substitute and mix it with sweetened condensed coconut milk or oat milk
Is it possible to make this cherry cake without gelatin?
You can make this cherry cake without gelatin by using a vegetarian-friendly alternative such as agar-agar. Agar-agar is derived from seaweed and sets more firmly than gelatin, even at room temperature. To substitute, use 1½ to 2 teaspoons of agar-agar powder in place of the gelatin, blooming it in 100 milliliters of water as you would with gelatin. Simmer the agar with the cherry compote for 2 to 3 minutes to fully activate its gelling properties, then pour it over the mascarpone cream layer. Work quickly, as agar sets fast. The texture of the final jelly will be slightly firmer and more brittle than gelatin, but it will hold well and slice cleanly.
Another option is to skip the jelly layer entirely and simply simmer the cherries with sugar until thickened, then spoon them over the cake just before serving. While different in texture, the cherry cake will still deliver balanced flavor and visual appeal.
Can I make this cherry cake gluten-free?
You can make this cherry cake gluten-free by replacing the all-purpose flour with a gluten-free flour blend, ideally one labeled as a 1:1 or “cup-for-cup” substitute. Choose a blend that includes stabilizers like xanthan gum or guar gum for the best texture. Avoid using single flours like almond or coconut flour on their own, as they won’t provide the structure this sponge cake needs. After substitution, mix the batter gently and bake as directed.
Can I freeze cherry cake for later use?
Freezing cherry cake is not recommended due to the high moisture content of the mascarpone cream and the gelatin-based cherry topping. When frozen and thawed, mascarpone can break, becoming grainy or watery, and gelatin loses its stable texture, resulting in a weepy or rubbery surface. If you need to prepare the cake in advance, it’s much better to refrigerate it fully assembled for up to 3 days. However, if you want to freeze components separately, you can bake and cool the sponge, then wrap it tightly and freeze for up to 1 month. Thaw the sponge in the fridge overnight before assembling the rest of the cherry cake.
