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Baked goods

Sour cherry cake with mascarpone and pudding

Cocoa sponge cake with rum and plum butter, mascarpone whipped cream, and sour cherries in pudding made from their juice. Serves 20.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
45 min
Cook time
40 min
Temperature
180 °C (350 °F)
Servings
20 servings
Difficulty
Medium
Cuisine
Slovak
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This sour cherry cake has a cocoa sponge sprinkled with rum and spread with plum butter, topped with mascarpone whipped cream and sour cherries in a thick pudding made from their juice.

Do not discard the juice from the canned cherries; use it to make the thick cherry pudding. The cake sets in the refrigerator in 4–5 hours.

Ingredients

20 servings

Cocoa sponge cake

Sour cherry filling

Cream

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Instructions

Tip: tap a step to mark it as done.

  1. Bake the sponge cake

    Beat the egg whites until stiff peaks form. Beat the egg yolks with the sugar until pale and fluffy. Add the oil, then slowly add the water and the flour mixed with the baking powder and cocoa powder. Gently fold in the beaten egg whites last. Pour the batter into a baking pan lined with parchment paper and bake at 180 °C (350 °F) for about 40 minutes. Let cool.

  2. Cook the cherry pudding

    Drain the canned cherries through a strainer, reserving the juice, and pit the cherries. Use 300 ml of the juice (add water if there is not enough), the Zlatý klas pudding mix, and the vanilla sugar to cook a thick pudding. Stir in the sour cherries and let cool slightly.

  3. Whip the cream

    Whip the heavy cream with the vanilla sugar and whipped cream stabilizer until stiff peaks form, then gently fold in the mascarpone.

  4. Assemble the layers

    Sprinkle the sponge cake with the rum, then spread with the plum butter and a thin layer of the mascarpone cream. Spread the remaining cream over the top, then spoon the still slightly warm cherries and pudding into it.

  5. Chill until set

    Refrigerate the cake for at least 4–5 hours to set.

Tip: Check the pitted sour cherries once more with your fingers, as a stray pit could easily go unnoticed in the soft cream.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy
326 kcal
Protein
5.0 g
Carbohydrates
31 g
of which sugars
17 g
Fat
21 g
of which saturates
11 g
Fiber
1.0 g
Salt
0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Višňové rezy s mascarpone krémom a pudingom

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