Photo: RFF
Cherry cake recipe
Juhuuuu - the first cherries are here. And with them this irresistibly delicious cherry tart. A crispy bottom, a fine mascarpone cream and a fruity topping of sweet cherries - this is how summer happiness tastes of a special kind.
Did you always steal the cherries from the neighbor's garden? To first nibble on it and then spit it out again? Today we have something else with the little treasures. We put her on a bed of tenderly melting lemon cream.
The basis of our summery cherry tart - a fruity lemon curd. A cream widely used in the United Kingdom and North America made from butter, eggs, lemons and sugar. We refine the sparkling classic with a dollop of mascarpone and cream cheese and enjoy the red summer happiness on the picnic blanket or the balcony. Unique!
A little tip: If you do not have dried peas on hand, you can also simply take pasta or rice. It is even easier if you prick the bottom of the cherry cake several times with your fork before baking.
Mascarpone tart cherry
Ingredients (12 pieces)
125 g flour, 100 g soft butter, 1 pinch of salt, 1 egg yolk, 110 g sugar, 1 organic lemon, 1 egg, 250 g cherries, 200 g whipped cream, 1 sachet of cream firm, 75 g double cream cheese, 200 g mascarpone, Flour for the work surface, fat and flour for the form, powdered sugar for dusting, cling film, baking paper, dry peas for blind baking
preparation
1. Put the flour, 75 g butter, salt, egg yolk and 35 g sugar in a bowl. First knead with the dough hook of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap dough in foil and refrigerate for approx. 30 minutes.
2. Wash Lemoncurd lemon, rub dry and shave off peel. Halve the lemon and squeeze out the juice. Melt 25 g of butter in a saucepan. Add 50 ml of lemon juice, lemon peel and 75 g of sugar, stir well. Whisk egg in a small bowl and pass through a fine sieve. Add the egg to the lemon pulp and stir. Heat over medium heat, stirring constantly, until the mixture thickens. Put in a bowl and let cool.
3. Roll out shortcrust pastry on a floured work surface rectangular (about 14 x 38 cm). Place the dough in a greased, flour-dusted tart tin (12 x 36 cm, with lift-off bottom), press down. Pierce dough with a fork several times, lay out with baking paper and fill with peas.
4. Tarte on lower rail in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) bake for about 30 minutes. Then remove peas and paper and bake tart for about 5 minutes. Remove the tart from the oven and let cool on a wire rack.
5. Read cherries, wash, drain well and remove seeds. Whip the cream until stiff, pour in the cream fixer. Stir the cream cheese and mascarpone, stir in the lemon curd. Carefully fold in the cream. Spread the cream on the short crust pastry, spread the cherries on top and dust with powdered sugar.
