Prăjitură cu Cireșe si crema delicioasa! #DesertDeVară #PrăjiturăCuBlat #yummy

Cherry Cake with Mascarpone Cream Ingredients: For the crust: 5 eggs 4 large spoons of sugar A pinch of salt Juice of one lemon 50 ml oil 4 tablespoons of cocoa 20 tablespoons of oil or 0 ml of milk 200 g flour 1 baking powder For the cream: 600 g mascarpone 400 ml condensed milk For the cherry jelly: 1200 g cherry compote (with juice) 2 sachets of quick-setting gelatin Juice of one lemon Preparation: 1. Preparing the crust: Preheat the oven to 170°C, with bottom heat. Separate the eggs. Beat the egg yolks with the sugar and oil until creamy. Add the cocoa and mix well. Gradually incorporate the milk. Mix the flour with a pinch of salt and baking powder, then add them to the yolk mixture. Beat the egg whites until stiff and gently incorporate them into the mixture, using bottom-up movements to maintain aeration. Pour the mixture into a 35 x 45 cm pan greased with oil or lined with baking paper. Bake for 30 minutes. Let the cake cool completely. 2. Preparing the cream: Mix the mascarpone with the condensed milk until you obtain a smooth and homogeneous cream. Spread the cream evenly over the cooled cake. 3. Preparing the cherry jelly: Drain the cherries from the compote, reserving the juice. Mix the compote juice with the lemon juice and add the gelatin according to the instructions on the package. Heat gently to activate the gelatin, then let it cool slightly. Add the cherries and pour the mixture over the cream layer. 4. Finishing: Leave the cake in the refrigerator for a few hours or overnight to harden well. Cut into portions and serve cold. Best regards, Dana Catalyna #CherriesCake #SummerDesert #MascarponeRecipes #CakeWithPuffyCrust #RefreshingDesert