Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Velvety Cloud with Cherries and White Chocolate on an Almond Base - photo 1
← Recipes

Velvety Cloud with Cherries and White Chocolate on an Almond Base

Cakes and Bakes Desserts Dishes for Special Occasions 180 min Hard 4 wyświetleń ~59.28 PLN - (0)
Rate:
(0)

Description

This is not an ordinary cake – it is a true work of pastry art that will delight both in appearance and taste. "Velvet Cloud" is my original interpretation of a popular dessert, where classic flavors have been elevated to a whole new level. The base is a delicate and moist almond sponge cake that brings a subtle, nutty note. On top rests an intense homemade cherry frużelina with a spicy hint of cinnamon and cardamom, perfectly balancing the sweetness of the other layers. The heart of the dessert is a creamy mousse made from mascarpone cheese and real white chocolate – its texture is incredibly smooth and velvety. The whole is crowned with a fluffy and shiny cloud of Italian meringue, which is not only beautiful but also stable. This cake is perfect for special occasions, celebrating important moments, or simply to treat yourself and your loved ones to a bit of luxury. Serve it chilled, cutting with a sharp, hot knife to achieve perfect layers on the plate.

Składniki (18)

Servings:
12
  • Chicken eggs 4 szt.
  • Cukier drobny do wypieków 24 łyżki
  • Mąka pszenna tortowa (typ 450) 80 g
  • Almond flour 50 g
  • Baking powder 5 g
  • Frozen cherries (pitted) 500 g
  • Lemon juice 20 ml
  • Potato starch 30 g
  • Water 110 ml
  • Serek mascarpone 500 g
  • 36% heavy cream 250 ml
  • White chocolate 150 g
  • Powdered sugar 30 g
  • Egg whites 3.4 szt.
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • Ground cinnamon 2 g
  • ✨ Opcjonalne
  • Almond flakes 20 g
  • Ground cardamom 1 g
💰 Szacowany koszt dania: ~59.28 PLN (4.94 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Almond crust

1

Prepare the pan and the oven. Line the bottom of a 24 cm springform pan with parchment paper, securing it to the rim. Do not grease the sides – this will help the sponge cake rise evenly. Preheat the oven to 170°C with the top and bottom heating function.

Use a springform pan, which will make it much easier to remove the cake. Make sure the oven has reached the required temperature before placing the cake inside, using an oven thermometer for accuracy.
2

In a large, clean bowl, place whole eggs (4 pieces). Start beating them with a mixer on the highest speed. When they begin to foam, gradually add fine sugar (120 g), one tablespoon at a time. Beat the mixture for about 10-15 minutes until it becomes very light, thick, and fluffy, tripling in volume. The properly beaten mixture should leave a clear trace on the surface when you lift the mixer beaters.

Ingredients: Chicken eggs, Cukier drobny do wypieków
This is a key moment for the fluffiness of the sponge cake! Patience is the most important here. Do not shorten the whipping time. Eggs at room temperature will whip much better and faster.
3

In a separate bowl, combine the dry ingredients: sift the all-purpose flour (80 g), almond flour (50 g), baking powder (5 g), and salt (1 g). Mix them thoroughly with a whisk. Sifting is very important to aerate the ingredients and avoid lumps.

Ingredients: Mąka pszenna tortowa (typ 450), Almond flour, Baking powder, Salt
Use a fine-mesh sieve. Thoroughly mixing the dry ingredients will ensure their even distribution in the batter, which will prevent issues like a dense spot forming in one area.
4

Add the dry ingredients to the whipped egg mixture in three batches. After each addition, very gently fold everything together with a spatula, making movements from the bottom of the bowl upwards. Mix only until the ingredients are combined. The goal is not to destroy the air bubbles that you previously incorporated into the egg mixture. Carefully pour the finished batter into the prepared springform pan and smooth the surface.

Do not use a mixer at this stage! This is the most common mistake that causes the sponge cake to collapse and become flat. Use a wide silicone spatula. Mix slowly and gently.
5

Place the springform pan in the preheated oven (170°C) and bake for about 25-30 minutes. To check if the sponge is ready, insert a wooden skewer into the center – if it comes out dry, the cake is baked. After baking, remove the sponge from the oven and drop it (in the pan) onto the countertop from a height of about 30 cm. This will prevent it from sinking. Leave it to cool completely in the pan.

Do not open the oven for the first 20 minutes of baking, so the sponge cake does not collapse. The technique of 'dropping' the sponge cake is a proven way to maintain its fluffiness.

Cherry fruit spread

6

While the sponge cake is cooling, prepare the fruit glaze. In a heavy-bottomed saucepan, add frozen cherries (500 g), sugar (100 g), cinnamon (2 g), and optionally cardamom (1 g). Heat over medium power, stirring, until the cherries release their juice and the sugar dissolves. Bring to a boil and cook for about 5-7 minutes, until the fruit softens slightly.

Ingredients: Frozen cherries (pitted), Cukier drobny do wypieków, Ground cinnamon, Ground cardamom
Use a non-stick saucepan to prevent the sugar from burning. Stir occasionally with a wooden spoon.
7

In a small bowl, thoroughly mix the potato starch (30 g) with cold water (50 ml) and lemon juice (15 ml) until a smooth, uniform slurry without lumps forms. Reduce the heat under the boiling cherries and, while continuously stirring, pour in the slurry in a thin stream. Cook for about 1 more minute, stirring vigorously, until the fruit filling noticeably thickens and becomes glossy. Remove from heat and set aside to cool completely.

Ingredients: Potato starch, Water, Lemon juice
It is crucial to continuously stir while pouring in the starch to prevent lumps from forming. The fruit filling must cool completely before spreading it on the cake; otherwise, it will melt the cream.

White Chocolate and Mascarpone Cream

8

Break the white chocolate (150 g) into small pieces and place it in a heatproof bowl. Melt it in a water bath – set the bowl over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate is completely liquid and smooth. Remove the bowl from the pot and set it aside to cool. The chocolate must be liquid but not hot when you add it to the cream.

Ingredients: White chocolate
Be careful not to let a single drop of water get into the chocolate, as it will seize. Alternatively, you can melt the chocolate in the microwave, heating it in short, 15-second intervals and stirring each time.
9

In a large, chilled bowl, place cold mascarpone cheese (500 g), cold 36% cream (250 ml), and sifted powdered sugar (30 g). Start whipping with a mixer on medium speed, gradually increasing the speed. Whip only until the cream becomes thick and stable (this will take 2-3 minutes). Then, without stopping the mixing on low speed, pour in the cooled white chocolate in a thin stream. Mix briefly, just until the ingredients are combined into a smooth cream.

Ingredients: Serek mascarpone, 36% heavy cream, Powdered sugar
Do not whip the cream too long, as the mascarpone and cream may curdle! As soon as you see that the cream is stiff, stop whipping. Chilling the bowl and the mixer attachments in the fridge before whipping helps a lot.

Italian Meringue

10

In a perfectly clean and dry mixing bowl, place the egg whites (120 g) with a splash of lemon juice (5 ml). In a small saucepan, combine the sugar (240 g) with water (60 ml). Heat over medium power, without stirring, until the sugar dissolves. Then, start beating the egg whites on medium speed. At the same time, cook the sugar syrup until it reaches a temperature of 118°C. Use a candy thermometer for precise measurement.

Ingredients: Egg whites, Cukier drobny do wypieków, Water, Lemon juice
Italian meringue requires precision. A candy thermometer is essential here. The bowl and mixer attachments must be perfectly degreased (you can wipe them with vinegar), otherwise the egg whites will not whip.
11

When the syrup reaches 118°C and the egg whites are whipped to a stiff but not dry peak, reduce the mixer speed to the minimum. Very slowly, in a thin stream, pour the hot syrup down the side of the bowl while continuously mixing. Once you have poured in all the syrup, increase the mixer speed to maximum and beat the meringue for another 10-15 minutes, until the bowl of the mixer is completely cool to the touch. The finished meringue should be very thick, shiny, and stiff.

Do not pour the syrup directly onto the mixer beaters, as it will splatter around the bowl and create hard sugar threads. Patience while whipping is key to ensuring the meringue is stable.

Assembling the cake

12

Separate the cooled sponge cake from the edges of the springform pan with a knife, unclip the ring, and remove the paper from the bottom. Place the sponge cake back in the clean springform pan, secured on a cake stand or flat plate. Evenly spread the entire cooled cherry fruit glaze over the sponge cake.

You can additionally secure the bottom of the springform pan with plastic wrap to ensure that nothing leaks out. Make sure the fruit glaze is really cold.
13

Spread the entire mascarpone and white chocolate cream over the cherry layer. Smooth the surface with a spatula. Place the cake in the refrigerator for about 30 minutes to let the cream set slightly.

Gently spread the cream so it doesn't mix with the fruit topping. A short chill will help with applying the meringue.
14

Spread the entire Italian meringue on the chilled cream. Use a spoon or spatula to create fancy patterns on top, forming a 'cloud' with waves and peaks. Finally, torch the meringue with a culinary torch until the peaks are beautifully browned. Optionally, sprinkle everything with toasted almond flakes.

Ingredients: Almond flakes
When toasting the meringue, hold the torch about 10-15 cm away and move it smoothly to evenly brown the meringue without burning it. If you don't have a torch, you can place the cake in an oven preheated to 220°C with the grill function for 2-3 minutes, watching carefully.
15

Place the finished cake in the refrigerator for at least 4-6 hours, preferably overnight. During this time, the flavors will meld, and all the layers will set perfectly. Before serving, carefully remove the ring from the springform pan.

To easily remove the ring, you can gently warm the sides with a hairdryer or run a thin, long knife along the edge. For cutting, use a knife dipped in boiling water and dried off – this will give you perfectly even pieces.

Fun Fact

💡

Italian meringue, unlike French (raw egg whites with sugar) and Swiss (egg whites heated with sugar), is prepared using hot sugar syrup. This pasteurizes the egg whites, making the meringue extremely stable, glossy, and perfect for decorating cakes and desserts that are no longer baked.

Best for

Przyjęcie urodzinowe Uroczysty obiad rodzinny Święta Wielkanocne lub Boże Narodzenie Elegancki deser na randkę

Tips

🍽️ Serving

The cake tastes best when well chilled. It should be cut with a long, sharp knife, which is worth dipping in hot water and drying before each cut. This will allow you to achieve perfectly smooth and even layers in the cross-section. Serve on elegant plates, possibly with a few fresh cherries on the side for decoration.

🥡 Storage

The cake should be stored in the refrigerator, in an airtight container, to prevent the meringue from absorbing moisture and odors. It tastes best within 2-3 days of preparation. It is not suitable for freezing.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Rustic yogurt cake with rhubarb, apples, and oat crumble 90 min

Rustic yogurt cake with rhubarb, apples, a...

Cakes and Bakes
Chocolate-Caramel Bars with Coconut Mousse (Sweet Blog version) 120 min

Chocolate-Caramel Bars with Coconut Mousse...

Desserts
Buttery Crumble Cake with Caramelized Apples and Cinnamon Topping 120 min

Buttery Crumble Cake with Caramelized Appl...

Cakes and Bakes
Fluffy Marble Cake with a Hint of Orange and Dark Chocolate 110 min

Fluffy Marble Cake with a Hint of Orange a...

Cakes and Bakes
Pistachio Crinkle Cookies with a Hint of Lemon 90 min

Pistachio Crinkle Cookies with a Hint of L...

Cakes and Bakes
Crispy Pie with Rhubarb and Velvety Vanilla Pudding 180 min

Crispy Pie with Rhubarb and Velvety Vanill...

Cakes and Bakes

Recipe Categories

Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Desserts
Desserts in: New Year's Eve

A sweet ending to the New Year's Eve dinner is a must-have that will put everyone in a joyful mood for the new year.

See all recipes in this category
Dishes for Special Occasions
Dishes for Special Occasions

Dishes for special occasions are culinary masterpieces for birthdays, anniversaries, and holidays. Grilled beef steak with herb butter - restaurant quality at home. Beef Wellington - beef in puff pastry with duxelles. Roast duck with apples - a holiday tradition in a new edition. Pink salmon with...

See all recipes in this category
Reklama