Dear friends and readers of my blog,
I wish to apologize for not posting as often as I would like. I also wish to apologize to my blogger friends whom I have not visited for a long time. Life is very difficult after the economic crisis and we hardly make it on our pensions. Since it’s impossible to find a job, I “ve decided to translate my cookbook in Greek, as my Greek readers are asking for it quite often, so that might help a little.
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 gather some wild greens for lunch.
In Athens I would clean once a week and the house was always clean and here I clean 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.
You will need 450 grams sour cherries spoon sweet with syrup.
1 gelatin leaf.
Drain sour cherries. Add half cup water to the syrup and heat the syrup to make it lighter. Wet all three slices of sponge cake.
Soak 1 gelatin leaf in cold water. Drain the gelatin leaf and dissolve it in the hot syrup. Set it aside until it begins to set.
Whisk the pastry cream with 250 grams mascarpone cheese and then mix in 1/3 of whipped cream.
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!
MOther relevant recipes:
Black Forest with Caramelized Rum Cherries
Black Forest Cherry and Gooseberry Cake
Kopiaste and Kali Orexi,