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Naked fruit cake chocolate sponge with mascarpone

Cooking recipes / Top Picks / Homemade cakes

10 servings
2 hours 30 min

Chicken eggs - 4 pcs., Vanilla extract - 0.5 tea liters, Salt - to taste, Sugar - 200 g, Sunflower oil - 200 ml, Water - 200 ml, Wheat flour - 250 gr, Cocoa powder - 50 gr, Starch - 100 gr, Disintegrant - 10 gr, Vanilla extract - 0.5 tea liters, Mascarpone - 500 gr, Thickener - 8 tea liters, Powdered sugar - 50 gr, Cream - 400ml, Cream - 100ml, Dark Chocolate - 100gr, Blackberries - 400 gr, Chereshnya - 400 gr, Cherry juice - 50 ml

Prepare the ingredients for the dough.

In the dough bowl, break the eggs.

Add the vanilla extract and a pinch of salt.

Add the sugar.

Whisk the mixture well.

It will increase in volume and become bright.

Add the water and oil. Stir.

Mix the flour with the starch and baking powder.

Prepare the baking rings or split shape. To prevent the parchment under the rings from leaving, wrap it around the ring.

Add the flour, starch and cocoa to the liquid mixture.

Be sure to ask.

Stir until smooth.

Spread the dough into three moulds and bake at 170-180 degrees for 20 minutes. Be sure to try ready. Cool the ready-made biscuits in their forms in a cool place, you can in the refrigerator (better without it).

Prepare the components of the cream.

Whisk the cold cream with 4 tsp thickener until fluffy.

Leave the beautiful cherries to decorate, disassemble the rest and remove the bones.

Add vanilla, powdered sugar and 4 tsp thickener to the mascarpone. Whisk.

Add the cream to the mascarpone and mix. The cream is ready.

Remove the chilled biscuits from the rings.

Lay down the lower bark and soak in the cherry juice or liqueur.

Rinse with half the cream.

Flatten to keep the sides clean (bare).

Lay the blackberries and cherries in an even layer.

Put the most beautiful berries on the edge.

Next - the second cake, impregnation and cream. Then - the third bark. Place the cake in the cold for 1 hour.

Ganash needs cream and chocolate.

Boil the cream.

Remove from the heat, add the chocolate.

Stir until smooth and leave to cool (but not set).

Cover the cake.

If desired, make dripping drops.

Garnish with fruit.

Cut such cakes when they are soaked and infused. Then they don't fall into pieces like that.

If you do a cake cut for a photo - wipe the knife every time. So the cut will be clean. And if you cut with a hot knife, the cut will be very even and beautiful.

It is so beautiful and tasty for some hour you can make a wedding treat.

If you want a white cake, replace cocoa with starch, take white chocolate for ganash, and peaches, apricots, white currants, caramelized pear, lemon are suitable from berry fruits. . .