Lately cherries are becoming one of my favorites fruits, you can check here or here, and of course now it is cherry season. But this is not just because of its lovely taste also for its beautiful look. I found these cherries in the organic corner of the market, they are hudge, I love the color they have and they taste amazing, also the price was surprising... well in Holland fruit is often more expensive.
160 g sugar caster
145 g unsalted butter soft and cubed
2 largge eggs
125 ml sour cream
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon vanilla extract
30 g cocoa powder
Preheat the oven to 180ยบ and prepare the tin with butter.
Sift the flour, bicarbonate of soda, baking powder and cocoa.
Mix together the butter, the sugar and the vanilla. Add the eggs one by one, continue to mix, add the sour cream and finally the sifted ingredients, and beat until mixture smooth and all ingredients are well combined.
Pour the mixture in prepared tin and bake for 40 minutes or until a thin skewer comes out clean.
Leave the cake in the tin for 5 minutes, and after let it cool completly on a wire rack. For better results cover with plastic film and store in the fridge, for few hours or ven the day after it will be easier to work with.
FILLING
250 g mascarpone cheese
150 ml heavy cream
60 g icing sugar
1/4 teaspoon vanilla extract
400 g cherries
cherry jam
Wash and pit the cherries, leave some of them for topping the cake.
Mix mascarpone, sugar and vanilla until smooth. In a separate bowl whisk heavy cream until you can make peaks and mix it gently with the mascarpone mixture. Place the mixture in the refigerator.
In the meantime cute the cake in layers and spread the jam, put some cherries and cover with the mascarpone, repeat the process and top with some cherries.
Raquel
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Beautiful pictures makes the cake even look more delicious!!
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