{"id":286,"date":"2023-01-29T06:56:51","date_gmt":"2023-01-29T04:56:51","guid":{"rendered":"http:\/\/www.light-recipes.top\/?p=286"},"modified":"2023-01-29T06:56:53","modified_gmt":"2023-01-29T04:56:53","slug":"cake-with-mascarpone-cream-and-cherries-savoarea","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=286","title":{"rendered":"Cake with mascarpone cream and cherries “Savoarea”!"},"content":{"rendered":"\n
A tasty and attractive dessert! Prepare it and enjoy its wonderful taste!<\/p>\n\n\n\n
INGREDIENTS:<\/strong><\/p>\n\n\n\n
For the sponge cake:<\/strong><\/p>\n\n\n\n
-150 g of flour;<\/p>\n\n\n\n
-150 g of sugar;<\/p>\n\n\n\n
-3 eggs.<\/p>\n\n\n\n
For the cream:<\/strong><\/p>\n\n\n\n
-250 ml of cream for whipped cream 33% (at room temperature);<\/p>\n\n\n\n
-250 g of mascarpone (at room temperature);<\/p>\n\n\n\n
-150 g of sugar.<\/p>\n\n\n\n
Other:<\/strong><\/p>\n\n\n\n
-100 g of milk chocolate;<\/p>\n\n\n\n
-2 glasses of canned cherries, pitted (the volume of the glass used is 250 ml);<\/p>\n\n\n\n
-150 ml of cherry compote \u2014 for syruping the sponge cake.<\/p>\n\n\n\n
You can use frozen cherries instead of canned ones, but after thawing they must be boiled with a little sugar. Otherwise they are too sour and spoil the taste of the cake.<\/p>\n\n\n\n
METHOD OF PREPARATION:<\/strong><\/p>\n\n\n\n
1. Prepare the sponge cake: <\/strong>beat the eggs with the mixer on high speed until they become foamy. Then gradually add the sugar to them and continue to mix them for 8-9 minutes, until they become fluffy, voluminous and whitish: the beaters of the mixer should leave persistent marks on their surface.<\/p>\n\n\n
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2. Gradually incorporate (in 4-5 steps) the sifted flour into the egg foam, mixing with the spatula, through quick, circular movements, directed from the bottom up.<\/p>\n\n\n\n
3. Transfer the obtained dough to a round pan, with removable walls and bottom lined with baking paper, greased with butter. Spread it evenly.<\/p>\n\n\n
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4. Bake the sponge cake for about 25 minutes in the oven preheated to 160 \u00b0C. Check it’s done by the toothpick test.<\/p>\n\n\n
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5. Let it cool a little in the pan, then separate it from its walls with the help of a thin knife and take it out of it. Let it cool completely.<\/p>\n\n\n\n
6. Prepare the fruit: <\/strong>transfer the cherries from the compote to a strainer to separate them from the compote. Press them a little with the spoon to partially dry them.<\/p>\n\n\n\n
7. Prepare the cream: <\/strong>beat the whipping cream with the mixer until persistent peaks appear, gradually adding the sugar.<\/p>\n\n\n\n
8.Add the cream cheese. Mix with a spoon or mixer on low speed until smooth.<\/p>\n\n\n
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9. Assemble the cake: <\/strong>put the top back in the pan, in which you baked it, or on a tray delimited by an adjustable ring. Soak it in cherry compote, using the spoon (you can adjust the amount of compote according to your taste).<\/p>\n\n\n
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10. Spread the cherries on the syrupy top, covering it completely.<\/p>\n\n\n
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11. Spread the mascarpone cream evenly on the cherry layer.<\/p>\n\n\n
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12. Sprinkle the chocolate given through the large grater on the surface of the cake.<\/p>\n\n\n
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13. Put the cake in the fridge for a few hours to harden.<\/p>\n\n\n\n
14.Then carefully separate it from the walls of the ring, using a thin knife (to separate it easier, you can line the walls of the ring with acetate foil). Remove this and, if necessary, transfer the cake to a plate.<\/p>\n\n\n\n
15. Portion it and serve it with pleasure! It is soft, moist and delicious. It has a pleasant milky taste, complemented by sweet-sour cherries.<\/p>\n\n\n
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We wish you good appetite with your loved ones!<\/p>\n","protected":false},"excerpt":{"rendered":"
A tasty and attractive dessert! Prepare it and enjoy its wonderful taste! INGREDIENTS: For the sponge cake: -150 g of flour; -150 g of sugar; -3 eggs. For the cream: -250 ml of cream for whipped cream 33% (at room temperature); -250 g of mascarpone (at room temperature); -150 g of sugar. Other: -100 g of […]<\/p>\n","protected":false},"author":1,"featured_media":287,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-286","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"\n
Cake with mascarpone cream and cherries "Savoarea"! - Light Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/www.light-recipes.top\/?p=286\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cake with mascarpone cream and cherries "Savoarea"! - Light Recipes\" \/>\n<meta property=\"og:description\" content=\"A tasty and attractive dessert! Prepare it and enjoy its wonderful taste! INGREDIENTS: For the sponge cake: -150 g of flour; -150 g of sugar; -3 eggs. For the cream: -250 ml of cream for whipped cream 33% (at room temperature); -250 g of mascarpone (at room temperature); -150 g of sugar. 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