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Dark Cherry Jelly and Mascarpone Cream in a Fried Sponge Cake

Dark Cherry Jelly and Mascarpone Cream in a Fried Sponge Cake

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Prep Time 30 mins
Cook Time 5 mins
Additional Time 3 hrs
Total Time 3 hrs 35 mins
Course Cakes and Pies
Cuisine Italian
Servings 4 servings


Sponge Cake

  • 5 medium eggs room temperature
  • 100 g flour 00 ⅔ cup
  • 30 g potato starch ¼ cup
  • 30 g grounded pistachio 1.1 oz
  • 150 g sugar ⅔ cup
  • 1 grated lemon peel
  • 1 scraped vanilla caviar

Mascarpone Cream

  • 250 g mascarpone cheese 8.8 oz
  • 120 g whipping cream 4.2 oz
  • 120 g powdered sugar 1 cup

Dark Cherry Jelly

  • 400 g dark frozen cherries boneless 0.88 lb
  • ½ glass lemon juice
  • 1 powdered gelatin bag
  • 60 g sugar ¼ cup


  • Sponge Cake
  • Mix the eggs with sugar, lemon zest, and vanilla caviar.
  • Beat the mixture in a mixer for 15 minutes.
  • Add the sifted flour, potato starch, and grounded pistachio.
  • Then mix with the spatula and move the mixture from the bottom to the top.
  • Heat a frying pan over medium heat.
  • Lightly grease frying pan. You know the pan is ready if a drop of water will evaporate immediately.
  • Drop 2-3 tablespoons of batter onto the lightly greased pan. Bake on one side for about 2 minutes;
  • then turn the flat cake and cook the other side until goldish brown.
  • Mascarpone Cream
  • Whip the cream with the powdered sugar and incorporate the Mascarpone cheese little by little, stirring it with a spatula from the bottom to the top.
  • Shape the mascarpone cheese into a ring cutter, of the same size as the flat cake, and then place it onto the flat pan and freeze for 2-4 hrs.
  • Dark Cherry Jelly
  • Place the dark frozen cherries in a saucepan.
  • Let them cook until they release their juice and then stir from time to time.
  • Use a Hand Blender until you get a smooth cream and filter.
  • Sprinkle gelatin over cold lemon juice and let it sit still for 5 minutes.
  • Dissolve in a pan at low flame.
  • Put the dissolved gelatin into the filtered cherry cream and stir until it is incorporated.
  • Shape the jelly into a ring cutter place it onto a flat pan and freeze for 2-4 hrs.
  • Assembling
  • Place the frozen mascarpone cream and the frozen dark cherry jelly between two flat fried sponge cakes as a sandwich and put your finished product into the fridge to warm up a little bit instead of being too frozen.
  • Before serving, sprinkle the top with a bit of powdered sugar and you’re done!


Keyword Cherrie jelly, fried cake, mascarpone cream
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