Coffee and mascarpone cake

For 16 pieces
  • 170 g dark chocolate couverture
  • 3 TL Espresso powder (instant)
  • 135 g Butter
  • 270 g sugar
  • 3 Egg yolk (size L)
  • salt
  • 190 g flour
  • 4 Eggs (size L)
  • 125 g cornstarch
  • 15-20 g Cocoa powder
  • 2 heaped teaspoons of baking powder
  • 40 g red currant jelly
  • 1 Glass (720 ml) Sour cherries
  • 6 sheet white gelatine
  • 3 ( à 200 g) Cup of whipped cream
  • 6 EL Coffee liqueur
  • 200 g Mascarpone
  • 16 red cherries
  • cling film
  • baking paper
  • fat
135 minutes
For the shortcrust pastry, chop 50 g couverture and melt in a hot water bath. Stir 1 teaspoon of espresso powder into the melted couverture and allow to cool. Mix 60 g butter, 30 g sugar, 1 egg yolk, couverture and 1 pinch of salt.
Knead in 90 g of flour, wrap the dough in foil and refrigerate for about 30 minutes. Melt the rest of the butter and let it cool down. Dissolve the remaining espresso powder in 4-5 tablespoons of boiling water and allow to cool.
Beat the eggs, 175 g sugar, 1 pinch of salt and cold espresso with the whisk of the hand mixer for about 5 minutes until thick and frothy. Mix the remaining flour, 100 g cornstarch, cocoa and baking powder, sieve onto the egg foam mixture and carefully fold into the batter with the melted butter.
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 about 30 minutes. Let the biscuit cool down a little and remove it from the mold.
Grease the bottom of the springform pan and roll out the shortcrust pastry. Bake in a preheated oven (electric stove: 150 ° C / gas: level 1) for 15-20 minutes. Let the shortcrust pastry cool down a little, then carefully remove it from the bottom with a long, thin knife.
In the meantime, drain the cherries and collect the juice. Stir the remaining cornstarch and 4-5 tablespoons of juice until smooth. Bring the remaining juice to the boil, stir in the cornstarch and bring to the boil again briefly.
Stir in the cherries and let cool down a little. Cut the biscuit twice horizontally. Heat the jelly and spread a thin layer on the shortcrust pastry. Put a sponge cake on top. Spread the compote on the sponge cake base and cover with a second base.
Soak gelatin in cold water for the cream. Heat 50 g of cream, remaining sugar and 3 tablespoons of coffee liqueur in a saucepan. Squeeze out 3 sheets of gelatine and melt in the cream mixture. Beat in the remaining egg yolks.
Mix the mixture with the mascarpone and chill. Whip 150 g cream until stiff and fold in as soon as the cream begins to set. Spread the cream on the second sponge cake and cover with the third base.
Put the cake in the cold. Roughly chop the rest of the couverture and melt it in a hot water bath. Squeeze out the remaining gelatine, dissolve it and mix it with the remaining liqueur and 20 g liquid couverture. Whip 150 g of cream until stiff and mix with the chocolate and liqueur mixture.
Spread the cake topper with it and refrigerate again. Remaining couverture on a plate(e.g. from marble) paint and let set. Slide into chocolate chips with a spatula and sprinkle on the cake.
Whip the rest of the cream until stiff and put in a piping bag with a star nozzle. Decorate the cake with cream tuffs and cherries.
1 piece approx:
  • 520 kcal
  • 2180 kJ
  • 7 g protein
  • 31 g fat
  • 50 g carbohydrates


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