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🍰 Cherry Biscuit Cake with Mascarpone Frosting

905 kcal · 30 min · 4 servings

Cherry Biscuit Cake with Mascarpone Frosting Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 degrees Celsius with fan.
  2. 2. Separate the eggs by dividing the yolks from the whites.
  3. 3. Whip the egg whites together with 6 tablespoons of cold water using a hand mixer until stiff.
  4. 4. Slowly add 150 grams of sugar and a pinch of salt.
  5. 5. Continue whipping until the mixture is shiny.
  6. 6. Stir the egg yolks into the mixture briefly.
  7. 7. Mix flour and baking powder in a separate bowl.
  8. 8. Sift the flour mixture over the egg mixture.
  9. 9. Gently fold the flour mixture in, being careful not to deflate the batter.
  10. 10. Lightly grease a baking sheet and line it with baking paper.
  11. 11. Spread the batter evenly over the prepared baking sheet.
  12. 12. Bake the biscuit base in the oven for about 15 minutes until golden brown.
  13. 13. Allow the cake to cool completely.
  14. 14. Carefully turn the cake out onto a cooling rack.
  15. 15. Peel off the baking paper carefully.
  16. 16. Drain the cherries in a sieve.
  17. 17. Catch the cherry juice in a saucepan.
  18. 18. Bring 100 milliliters of cherry juice together with 2 teaspoons of sugar to a boil.
  19. 19. Smoothly mix cornstarch with a little cold water in a small bowl.
  20. 20. Add the cornstarch-water mixture to the boiling juice.
  21. 21. Let the mixture thicken for about 1 minute while stirring.
  22. 22. Allow the thickened cherry juice to cool down.
  23. 23. Soak the gelatin sheets in a bowl of cold water.
  24. 24. Mix mascarpone, yogurt, remaining sugar, and vanilla sugar in a bowl until smooth.
  25. 25. Squeeze the soaked gelatin sheets lightly.
  26. 26. Melt the gelatin in a saucepan over low heat for about 2 minutes.
  27. 27. Take 2 tablespoons of the mascarpone cream and mix it with the melted gelatin.
  28. 28. Stir this mixture into the remaining mascarpone cream.
  29. 29. Place the cream in the refrigerator until it starts to set slightly.
  30. 30. Whip cream in a bowl using a hand mixer until stiff.
  31. 31. Gently fold the whipped cream into the mascarpone cream.
  32. 32. Distribute the drained cherries evenly over the biscuit base.
  33. 33. Spread the mascarpone cream evenly over the cherries.
  34. 34. Dot the cooled, thickened cherry juice onto the cream.
  35. 35. Carefully drag a skewer through the cream to create patterns.
  36. 36. Let the cake set in the refrigerator for about 2 to 3 hours or overnight.
  37. 37. Enjoy your meal!

Nutrition per serving