Servings: 12
- 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.