I wish to apologize for not posting as often as I would like but I hope to compensate you with this delicious Mascarpone Black Forest Cake by showing you how to do it step by step.
Now that we’ve moved there are so many things to do that we barely find any free time. Life in the countryside is much different than living in the city. By the time we have breakfast and come back from our morning walk it’s almost 10 a.m. Then if we have to go for shopping, by the time we are back it’s almost noon. We usually have lunch around 3 p.m. as from the time we are back, I have to do all the daily chores, which is cooking, washing dishes, cleaning, ironing, gardening etc. My husband is trying to finish some things which were left unfinished. At the moment he is trying to finish the staircase as well as put a fence outside.
If we have some free time we get together with our neighbours for a cup of coffee and some times we go and forage some wild greens for lunch.
In Athens I would clean the house once a week and it was always clean but here I clean it on a daily basis , as there is a lot of soil and dust coming both from inside and outside the house.
Today it’s my neighbour’s birthday, so I made this cake to take when we visit them later in the evening. Since I have all the links of the recipes, it’s much easier to write this post. I have already posted recipes for Black forest but this one is quite different as I used mascarpone in the filling.
Start by making a basic chocolate sponge cake, preferably from the previous day because it’s easier to cut it into slices. Next day cut it into three slices.
Prepare 500 ml whipped cream and refrigerate.
Prepare Pastry cream and set aside until it cools completely. While it is cooling cover it with cling film.
1 gelatin leaf.
Assemble first layer of sponge cake in a platter, using the spring form ring. If your cake has a dome on top, use the top piece in the middle and end with the last piece, which is flat. Add half of the cream and 1/3 of the sour cherries.
Continue with second layer of sponge, the remaining cream and 1/3 of the sour cherries. Refrigerate for a couple of hours until the cream sets.
Remove parchment paper and spring form ring.
Add some of the whipped Cream and spread on top and the sides of the cake. Add the remaining whipped cream in your pastry bag.
Grate some dark chocolate and sprinkle on top. Decorate as you like.
Finally add the remaining sour cherries and the jellied syrup on top.
Store the cake in the refrigerator.
Update with pictures from the party:
Blowing the candles
Mmmmm.. it was delicious!
Other relevant recipes:
Kopiaste and Kali Orexi,