Recently the lack of work I can not complain. Still, something is happening, still there is something important to do, and by that time a lot less fun. A and the lack of desire. Well, a time. Was a bit neglected and the bad me, but I'll try to fix it. This cake has long been on my mind. I promised it for my facebook fans. Long they had to wait for him, but no end is. And I'll tell you, that it is worth waiting. It tastes delicious. Sweet mascarpone cream is broken cherry sour taste. Something delicious. Same bottoms are also very tasty, moist, with the addition of white chocolate and chocolate chips. Try? I recommend a very!
The recipe comes from the book "Delicious cheese cake '.
Ingredients for the dough:
- 250g soft butter or margarine (I used butter)
- 100g caster sugar for baking
- pinch of salt
- 6 yolks
- 6 egg white
- 100g of white chocolate
- 250g flour
- 2 flat teaspoons of baking powder
- 100 – 150g chocolate chips
Fat and sugar until light and salt to the light and fluffy. Then add egg yolks, mixing after each. Sift flour with baking powder, stir gently to the ground. Dissolve the chocolate in a water bath. Gradually add to the dough, mixing all the time. Then add the chocolate chips and mix. Beat the egg whites and gently mix the whole.
The bottom of the springform pan with a diameter of 26cm parchment paper for baking. Grease the sides of the fat. Pass the cake, align the top.
Bake at 175 ° C for about. 45 – 50 minutes or until dry stick. After this time, remove and cool. Completely cooled down cake cut in half.
- 400g mascarpone will
- 2 yolk
- 75g of icing sugar
- 200g cherry jam
- 400g cherries (can be frozen or compote, thoroughly drained)
- 25ml double cream
- 1 vanilla sugar
- chocolate chips for sprinkling
Whip the mascarpone cheese with the egg yolks and sugar until fluffy. Heat the jam slightly, if you have large pieces of cherry, mix blender until smooth. Spread with half of preserves one the bottom of the pie. At the jam put mascarpone. Put cherries on the mascarpone, gently press into custard. The entire second disc cover, preserves the rest of the top coat.
Fondant sugar whipped to stiff vanillin. The sides of the cake spread with Fondant. The rest put into a sleeve with a decorative tip and decorate top of cake. Sprinkle with grated chocolate.
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