Cherry Almond Cake with Mascarpone Frosting
Delicious Cherry Almond Cake with rich mascarpone frosting.
Servings: 10
Ingredients
For the layers:
- 1 ½ cups/ 180 g all purpose flour
- 1 cup/ 200 g sugar, light brown or granulated
- ½ cup/ 100 g butter, very soft
- 1 ⅔ cups/ 200 g plain yogurt
- 3 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ⅓ teaspoon salt
- 1 cup/ 100 g almond flour
- 1 cup/ 200 g cherries, pitted and chopped
- vanilla extract
For the frosting:
- 17.6 oz/ 500 g mascarpone
- ⅞ cup/ 200 ml whipping cream
- ½ cup / 60 g powdered sugar
- 2 teaspoon vanilla extract
- 1 ground cacao nibs, optional
- Cherries for decoration, optional
Instructions
Cake layers:
- Grease two 7 inch/ 18 cm cake pans and line the bottoms with circles of parchment paper.
- Preheat the oven to 350º F/ 180º С.
- In a bowl combine the a.p. flour, baking powder, baking soda and salt.
- Add vanilla and mix well to combine.
- In another bowl combine the cherries with the almond flour. Mix to combine.
- In a large mixing bowl cream the butter with the sugar for 1-2 minutes.
- Add the eggs and whip for few minutes, until the mixture thickens.
- Gradually add the dry ingredients. Fold gently with the rubber spatula, until absorbed. Alternate with the yogurt.
- When the batter becomes smooth, add also the cherries together with the almond flour. Mix gently with the spatula until absorbed.
- Pour the batter into the prepared pans. Bake for about 40 minutes or until a toothpick inserted in the centre comes out clean.
- Let the layers cool completely before assembling the cake.
Frosting:
- In a large mixing bowl beat the mascarpone together with the icing sugar and vanilla for about a minute.
- In a separate bowl whip the cold cream until thick and creamy.
- Using a rubber spatula fold the whipped cream into the mascarpone. Take aside 2-3 tablespoon of the mixture for decoration, if adding cacao nibs to the frosting. If not, skip this step,
- Add the ground cacao nibs to the remaining frosting (optional step).
- Assemble the two layers on a serving plate using about ⅓ of the frosting. The rest of the frosting spread on top and around the cake.
- Decorate the cake on top by piping with the white frosting that you have set aside. Arrange fresh cherries between the decoration.
Notes
- Make sure the eggs and the yogurt are at room temperature before preparing the layers.
- You can halve the cherries as I did or you can chop them in smaller pieces - up to your taste.
- Keep the cake 2-3 days in the fridge covered with plastic wrap.
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