Coffee – Mascarpone – Cake

Ingredients for 1 servings:

• 135 g butter
• 270 g sugar
• 170 g semi-sweet chocolate coating
• 190 g flour
• 125 g cornstarch
• 3 tsp instant coffee powder (espresso powder)
• 3 large egg yolks
• 20 g cocoa powder
• 2 tsp baking powder
• 1 jar sour cherries (720ml)
• 40 g jelly (blackcurrant)
• 600 g cream
• 6 sheets of gelatin
• 6 tbsp liqueur (coffee liqueur)
• 200 g mascarpone
• 16 cherries (red cherries)
• 4 large eggs

Instructions

Working time approx. 2 hours 15 minutes; Total time approx. 2 hours 15 minutes

Melt 50g chocolate coating and 1 tsp espresso. Knead with 60g butter, 30g sugar, 1 egg yolk and 90g flour. Chill for 30 minutes. Melt 75g butter. Dissolve 2 tsp espresso in 4 tbsp hot water. Beat 4 eggs, 175g sugar and the espresso for 5 minutes until thick. Fold in 100g flour, 100g cornstarch, cocoa powder and baking powder with butter. Bake in a tin (26cm) at 175°C for 30 minutes. Drain the cherries and collect the juice. Mix together 25g cornstarch and 5 tbsp juice. Bring the remaining juice to the boil and thicken with the cornstarch. Add the cherries. Cut the sponge cake into two pieces. Heat the jelly. Spread it on the shortcrust pastry. Place 1 layer on top. Pour the compote on top. Place the 2nd layer on top. Soak the gelatine in cold water. Heat 50g cream, 65g sugar, and 3 tbsp liqueur. Squeeze out the gelatine and melt it. Beat in 2 egg yolks. Stir in the mascarpone and chill. Whip 150g cream until stiff and fold into the cream, then pour onto the sponge cake. Place the third layer on top and chill. Melt 120g chocolate coating. Soften 3 sheets of gelatine. Mix with 3 tbsp liqueur and 20g chocolate coating. Spread onto the cake and chill. Spread the remaining chocolate coating onto a baking sheet and let it dry. Shape into shavings. Decorate the cake with shavings, 250g stiff cream, and cherries.