Naked fruit cake chocolate sponge cake with mascarpone

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for the dough.

2. Step 2:

   

   Break the eggs into a dough bowl.

3. Step 3:

   

   Add vanilla extract and a pinch of salt.

4. Step 4:

   

   Add sugar.

5. Step 5:

   

   Beat the mixture well.

6. Step 6:

   

   It will increase in volume and become light.

7. Step 7:

   

   Add water and oil. Mix it up.

8. Step 8:

   

   Mix flour with starch and baking powder.

9. Step 9:

   

   Prepare baking rings or a split mold. To prevent the parchment from leaving under the rings, wrap it around the ring.

10. Step 10:

    

    Add flour, starch and cocoa to the liquid mixture.

11. Step 11:

    

    Be sure to sift.

12. Step 12:

    

    Mix until smooth.

13. Step 13:

    

    Spread the dough into three forms and bake at 170-180 degrees for 20 minutes. Be sure to try for readiness. Ready-made biscuits in molds cool in a cool place, you can in the refrigerator (preferably without it).

14. Step 14:

    

    Prepare the cream components.

15. Step 15:

    

    Whisk cold cream with 4 tsp thickener until fluffy.

16. Step 16:

    

    Leave the beautiful cherries for decoration, disassemble the rest and take out the bones.

17. Step 17:

    

    Add vanilla, powdered sugar and 4 tsp thickener to mascarpone. Whisk.

18. Step 18:

    

    Add cream to mascarpone and mix. The cream is ready.

20. Step 19:

    

    Remove the cooled biscuits from the rings.

21. Step 20:

    

    Lay the bottom cake and soak it with cherry juice or liqueur.

22. Step 21:

    

    Smear half of the cream.

23. Step 22:

    

    Level up so that the sides remain clean (bare).

24. Step 23:

    

    Lay the blackberries and cherries in an even layer.

25. Step 24:

    

    Put the most beautiful berries on the edge.

26. Step 25:

    

    Next - the second cake, impregnation and cream. Then - the third cake. Put the cake in the cold for 1 hour.

27. Step 26:

    

    Ganache needs cream and chocolate.

28. Step 27:

    

    Boil the cream.

29. Step 28:

    

    Remove from heat, add chocolate.

30. Step 29:

    

    Mix until smooth and let cool (but not freeze).

31. Step 30:

    

    Cover the cake.

32. Step 31:

    

    If desired, make dripping drops.

33. Step 32:

    

    Decorate with fruit.

34. Step 33:

    

    Cut such cakes when they are soaked and infused. Then they don't fall apart like that.

35. Step 34:

    

    If you make a cake cut for a photo, wipe the knife every time. So the cut will be clean. And if you cut with a hot knife, the cut will be very smooth and beautiful.

36. Step 35:

    

    That's so beautiful and delicious for an hour you can make a wedding treat.

37. Step 36:

    

    If you want a white cake, replace cocoa with starch, take white chocolate for the ganache, and peaches, apricots, white currants, caramelized pear, lemon are suitable for fruit berries...