Mascarpone cake Julietta for Mother's Day

Ingredients for 4 servings:

• 250 g butter
• 100 g sugar
• 1 pinch of salt
• 6 egg yolks
• 100 g white chocolate coating
• 250 g flour
• 2 tsp baking powder
• 50 g chocolate shavings
• 6 egg whites
• Fat for the mold
• 500 g mascarpone
• 4 egg yolks
• 150 g sugar
• 4 tbsp cherry brandy
• 450 g sour cherries, drained, pitted
• 150 g cherry jam for spreading
• 250 ml cream
• 1 tbsp vanilla sugar
• n. B. Marzipan decoration (hearts), approx. 12 – 16
• n. B. Marzipan decoration (roses), approx. 6 – 8
• 80 g pistachios, chopped

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 2 hours 20 minutes

juicy, from a 26 cm springform pan

Preheat the oven to 180°C (top/bottom heat) or gas mark 2 – 2.5. Mix the butter with the sugar and salt until the sugar has dissolved. Add the egg yolks and beat until fluffy. Melt the chocolate coating in a hot water bath and stir in. Sift the flour and baking powder over the cake pan and stir in. Fold in the chocolate shavings. Beat the egg whites until stiff peaks and fold in. Pour the batter into a greased 26cm springform pan and bake in the preheated oven for approx. 50 minutes. Then let the base cool on a wire rack and cut it in half horizontally. For the filling, beat the mascarpone with the egg yolks, sugar and kirsch until creamy. Fold in the cherries. Heat the jam and spread half of it on the bottom layer. Then spread the mascarpone cream on top. Place the middle layer on top and spread with the remaining jam and cover the top layer. Whip the cream with the vanilla sugar until stiff peaks. Fill a piping bag with a star nozzle with one-third of the filling. Spread the remaining cream all over the cake. Decorate the top with cream dots, marzipan hearts, and marzipan roses, and sprinkle the edges with pistachios. Refrigerate the cake until ready to serve.