Coffee and mascarpone cake

  • 3 TL ground gourmet coffee
  • 190 g flour
  • 135 g Butter or margarine
  • 30 g Icing sugar
  • 1 pinch salt
  • 3 Egg yolk (size M)
  • 4 Eggs (size M)
  • 250 g Sugar
  • 115 g cornstarch
  • 25 g cocoa powder
  • 180 g dark chocolate couverture
  • 1 glass (720 ml; Part weight: 460 g) Sour cherries
  • 5 sheet white gelatine
  • 550 g Whipped cream
  • 4 EL Coffee liqueur
  • 200 g Mascarpone (Italian Cream cheese preparation)
  • 16 red cherries
  • Baking paper
  • Flour
150 minutes
Knead 1 teaspoon of coffee powder, 90 g of flour, 60 g of fat, powdered sugar, 1 pinch of salt and 1 egg yolk to form a shortcrust pastry . Cover and chill for about 30 minutes. Scald the rest of the coffee powder with 4 tablespoons of boiling water, let it steep for about 2 minutes and pour through a fine sieve. Melt the remaining fat. Beat the coffee, eggs, 180 g sugar and a pinch of salt with the whisk of the hand mixer until frothy. Sift the remaining flour, 90 g cornstarch and cocoa onto the egg mixture and fold in. Fold in the fat. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 30-35 minutes. Overturn on a wire rack, peel off the baking paper. Let the springform base cool down, grease and roll out the shortcrust pastry. Close the springform edge around it. Bake in the preheated oven (electric stove: 150 ° C / gas: level 1) for approx. 20 minutes and allow to cool. Meanwhile, melt 50 g couverture in a hot water bath and spread it on the shortcrust pastry base. Drain the sour cherries, collecting the juice. Mix the remaining cornstarch into 4 tablespoons of juice. Bring the rest of the juice to the boil and thicken with the cornstarch, fold in the cherries. Cut the sponge cake twice horizontally. Place a sponge cake on top of the shortcrust pastry. Hot cherry compoteSpread on it, place the second floor on top, press down a little and chill. In the meantime, soak 3 sheets of gelatine in cold water, heat 50 g of cream and remaining sugar, remove from heat and stir in remaining egg yolks. Squeeze out the gelatine, dissolve it in the cream and egg mixture, stir in 2 tablespoons of coffee liqueur and mascarpone. Whip 150 g of cream until stiff, fold into the mascarpone cream. Spread on the cake and cover with the last sponge cake. Put the cake in a cool place. Melt the remaining couverture in a hot water bath. Soak 2 sheets of gelatine. Heat 2 tablespoons of coffee liqueur, stir with 30 g of melted couverture and dissolve the squeezed gelatine in it. Beat 150 g of cream until stiff and fold into the chocolate-liqueur mixture. Spread the cake with it and chill for about 2 hours. Pour the remaining liquid couverture onto a smooth, cool work surface and spread it thinly. As soon as the mass has set, use a spatula to plan off thin shavings. Whip the remaining cream until stiff and pour into a piping bag with a star nozzle. Remove the cake from the edge of the springform pan with a knife. Sprinkle 16 dots of cream on the cake. Place the cherries in the dots. Scatter the center of the cake with chocolate chips. Makes approx. 16 pieces
Preparation time approx. 2 1/2 hours (without waiting times)
1 portion approx.:
  • 520 kcal
  • 2180 kJ
  • 7 g Protein
  • 31 g fat
  • 51 g carbohydrates


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