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🍰 Tarta de bizcocho de cereza con glaseado de mascarpone

905 kcal · 30 min · 4 raciones

Tarta de bizcocho de cereza con glaseado de mascarpone Cocina gratis con la app MyFoody →

Ingredientes

Preparación

  1. 1. Preheat the oven to 200 degrees fan-forced.
  2. 2. Separate the eggs by separating the yolk from the white.
  3. 3. Whip the egg white 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 shines.
  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 in the flour mixture without deflating the air from the mixture.
  10. 10. Lightly grease a baking sheet and line it with baking paper.
  11. 11. Distribute the batter evenly on the prepared sheet.
  12. 12. Bake the sponge base for about 15 minutes until golden brown in the oven.
  13. 13. Let the cake cool completely.
  14. 14. Carefully turn the cake out of the sheet.
  15. 15. Carefully peel off the baking paper.
  16. 16. Let the cherries drain in a sieve.
  17. 17. Collect the cherry juice in a pot.
  18. 18. Boil 100 milliliters of cherry juice together with 2 teaspoons of sugar.
  19. 19. Mix cornstarch with a little cold water in a small bowl until smooth.
  20. 20. Add the starch-water mixture to the boiling juice.
  21. 21. Let the mixture thicken for about 1 minute while stirring.
  22. 22. Let the thickened cherry juice cool down.
  23. 23. Soak the gelatin sheets in a bowl with cold water.
  24. 24. Stir mascarpone, yogurt, remaining sugar, and vanilla sugar in a bowl until smooth.
  25. 25. Squeeze the soaked gelatin lightly.
  26. 26. Melt the gelatin in a pot over low heat for about 2 minutes.
  27. 27. Take 2 tablespoons of the mascarpone cream and mix it with the dissolved gelatin.
  28. 28. Stir this mixture into the remaining mascarpone cream.
  29. 29. Place the cream in the refrigerator until it begins to set slightly.
  30. 30. Whip cream in a bowl with the hand mixer until stiff.
  31. 31. Gently fold the whipped cream into the mascarpone cream.
  32. 32. Distribute the drained cherries evenly on the sponge base.
  33. 33. Spread the mascarpone cream evenly over the cherries.
  34. 34. Dot the cooled, thickened cherry juice on the cream.
  35. 35. Carefully draw patterns into the cream with a skewer.
  36. 36. Let the cake set in the refrigerator for about 2 to 3 hours or overnight.
  37. 37. Enjoy your meal!

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