Festive Cherry Cake

This festive cake looks wonderful and tempting. I used a big quantity of cherries we still had in the freezer and as we did not use a lot of fat, the result is a quite light cake, which is perfect after a heavier lunch or dinner.

Festive Cherry Cake

  • Servings: 8
  • Difficulty: medium
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Ingredients

 

For the Cherries:

  • 1/3 cup sugar
  • 1 tablespoon amaretto
  • 1 tablespoon cornstarch (quantity to be adjusted)
  • 700 g frozen pitted cherries

For the Sponge Cake:

  • 3  eggs
  • 1/2 cup sugar
  • 1/2 cup + 1 tablespoon flour
  • 1/4 tsp backing powder
  • 2 tablespoons Kirsch (optional)

For the Frosting:

  • 100 ml heavy cream
  • 100 g mascarpone
  • 2 tablespoon powdered sugar
  • A few drops vanilla, optional

Toppings/ Decor:

  • Shaved chocolate
  • liquor soaked chocolate covered cherries or Maraschino cherries

Procedure:

  1. For the cherries: In medium saucepan, combine sugar and cherries. Place over medium heat, whisking constantly until the cherries begin to release some liquid (the liquid should only be lukewarm). Switch off and let defrost completely the cherries. With a colander take out the cherries and set them aside. Add cornstarch to the juice, stir to dissolve and heat again. Cook until the sauce thickens, add the amaretto and stir again. Let cool down. Note: depending how much liquid is released you may add some more cornstarch, in this case dissolve about 1/2 teaspoon cornstarch to some juice (or more amaretto), stir in again and bring and heat until it thickens. Add the reserved cherries stir once gently again, remove from heat and let cool down.
  2. For the sponge cake: In the bowl of a stand mixer fitted with whisk, beat 3 eggs for 1 min on high speed until foamy, add gradually the sugar and mix for at least 5 minutes. Sift together the flour with the baking powder add for this under the egg mixture until well incorporated. Transfer the batter into a 26 cm cake pan or better a springform pan lined with parchment paper. Bake in a preheated oven at 180°C for about 20 minutes or until it appears golden brown and it begins to loosen form the pan. Remove from the pan and the parchment paper and let cool down on a grid.
  3. For the frosting: beat the heavy cream until it thickens, add the mascarpone and beat well again until firm and fluffy (only about 1 minute!). Add the sugar and beat shortly again.
  4. Assembling: Place the sponge on the cake platter, drizzle with Kirsch, pinch with a fork and top with the cherries (placed them one by one on the cake) spoon the sauce (it is too much reserve this for your breakfast yogurt!) over the cherries. Let rest some minutes. Spread the frosting, top with the shaved chocolate and decorate with the liquor soaked chocolate covered cherries.

Autor: https://artandkitchen.wordpress.com/

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Chocolate Cake with Mascarpone and Berry Topping

Chocolate-Cake-with-Mascarpone-and-BerryTopping

A scrumptious very moist cake which will impress your family and friends and is perfect to feed many people!

The berry season will start very soon, the first strawberries are here, but don’t forget that you can prepare this cake with the berries you have on hand depending from the season.

I love this with mixed cherries from the garden especially if I will get a few wild and very scented strawberries!

You can add some liqueur or a few tablespoons of brandy to the jelly or to the cream too!

Chocolate Cake with Mascarpone and Berry Topping

  • Servings: about 12
  • Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Chocolate-Cake-with-Mascarpone-and-BerryTopping

You need

Dough

  • 120 g butter (4 ounces)
  • 100 g sugar (3 1/3 ounces)
  • 1/2 teaspoon vanilla
  • 1 pinch salt
  • 3 eggs
  • 180 g flour (6 ounces)
  • 1/2 teaspoon baking powder
  • 1 tablespoon cocoa powder

Cream

  • 250 g mascarpone (6 ounces)
  • 125 g Quark (4 ounces) or 125 g cream cheese (4 ounces)
  • 75 g sugar (2 1/2 ounces)
  • 1 tablespoon lemon juice

Berries

  • 450 g mix berries (raspberries, strawberries, blackberries, blueberries or other berries, 15 ounces)
  • Glaze (substitute any fruit jelly)
  • 10 g glaze, powder for tarts if possible red (0.35 ounces)
  • 1 cup water ( or as described on the jelly package)
  • 2 tablespoons sugar (optional, if possible from berries or pomegranate) or syrup (optional, if possible from berries or pomegranate)

Proceedure

  1. Heat your oven at 160°C (320°F).
  2. Mix butter, sugar, vanilla and salt until soft and smooth.
  3. Add eggs one by one und mix until incorporated.
  4. In a separate bowl sift together flour, baking powder and cocoa.
  5. Add flour mix to egg mix and work until smooth.
  6. Grease you baking mold (about 25 to 30 cm or 10 to 12 inches) and spread on it the batter.
  7. Bake 25-30 minutes until through at 160°C (320°F).
  8. Let cool down.
  9. In the meanwhile prepare your cream mixing together mascarpone, quark, sugar and lemon juice.
  10. Spread the cream over the cake base with a spatula.
  11. Prepare the glaze as described on the package (I use http://www.curiosityshoptea.com/store/product/8550/Dr-Oetker-Red-Cake-Glaze/) adding sugar and if you like the syrup. Heat as described.
  12. Let cool down 5 minutes.
  13. Spoon or brush the glaze over the berries.
  14. Let sit for 2 hours in the fridge.
  15. Cut in pieces and serve.

Tiramisù with Amaretto

Tiramisù is famous and delicious Italian dessert based on layers of a cream with mascarpone and raw eggs combined with biscuits soaked in a coffee based mix.

Tiramisù means “pull me up”; perhaps because this is full of energetic ingredients (proteins in eggs and cheese) and/or since it contains alcohol as well as cocoa and caffeine.

If you have concerns about raw egg whites, be sure to use the freshest (and highest quality) eggs possible.

For those who don’t trust the origin of their eggs I saw recipes where eggs yolks were beaten in a pot over steam (double boiler) in order to deactivate the possible salmonella germs and the egg whites are substituted by beaten heavy cream. I never had to take this precautions, but I would like to post this here because I know that “safe-eggs” are not everywhere available. The choice is yours!

This recipe is characterized by the flavor of amaretto liqueur and maraschino; do you prefer a dessert without alcohol? Add more coffee and add some bitter almond extract.

As always I fully agree when my recipes are taken as base, as suggestion or as inspiration. I really appreciate when my reviewers post their suggestions and their experience.

I’m used to prepare a quite soft and creamy version of tiramisu, if you prefer a more solid one, you only have to layer more biscuits (about 40 pieces) as in my version.

I tried find something about the history of tiramisu`, but as the real origins are not confirmed I prefer to post here simply some links:

http://whatscookingamerica.net/History/Cakes/Tiramisu.htm

http://italianfood.about.com/od/spoondesserts/a/aa072307.htm

http://en.wikipedia.org/wiki/Tiramisu

STiramisù with Amaretto

  • Servings: 8
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

Tiramisù 2

You need:

  • 100 ml espresso coffee, freshly brewed
  • 2 tablespoon sugar for dipping
  • 2 tablespoons amaretto liqueur (alternative: more coffee and some bitter almond extract)
  • 2 tablespoons maraschino (alternatives Marsala wine, vermouth, brandy or coffee + bitter almond extract)
  • 4 eggs
  • 200 g sugar
  • 1 lemon, grated zest only (orange zest is delicious as well!)
  • 500 g mascarpone
  • 20-30 Savoiardi Italian ladyfinger (1 package of about 300 g)
  • 1 tablespoon cacao powder to dust

Procedure

  1. Combine in a soup dish coffee, sugar, amaretto and maraschino. Stir to dissolve the sugar
  2. Separate egg yolk form egg whites; egg whites will be placed in a big bowl and yolks in a medium one.
  3. Beat egg whites to stiff peaks, this takes about minutes.
  4. Add sugar and lemon zest to the egg yolks and beat until soft and pale.
  5. Beat in mascarpone until very well combined
  6. Fold under the egg whites.
  7. Pour a few tablespoon of mascarpone-mix on the bottom of your mold (or one tablespoon for a single portion).
  8. Dip quickly the first ladyfinger in the coffee-mix and line over the cream. Repeat until the layer is completed.
  9. Cover with half of the mascarpone-mix.
  10. Dip the remaining biscuits quickly into the coffee-mix and arrange the second layer.
  11. Cover the second layer with the second half of the mascarpone-mix.
  12. Dust with cacao powder
  13. Refrigerate for at least 6 hours before serving.