• Heat oven to 350F.
• Spray a cake pan so cake doesn’t stick.
• Strain 2 cans of cherry filling into a bowl.

How to make the batter: 

• Beat eggs and sugar together 2-3 minutes.
• Lower the speed and add in flour and baking powder.
• Add the batter to cake pan and transfer to the oven. Bake for about 30 minutes or until inserted toothpick comes out clean. 

How to make the cheese layer: 

• With a hand mixer, beat together mascarpone cheese and 3/4 cup of sugar for 1 minute
• On a lower speed, beat in the cool whip, 2 minutes.

• After you have removed the cake layer from the oven, cut a very thin layer off the top.
• Put the side of the cake pan back around the cake.

• Spread a thin layer of the strained cherry juice on the cake for moisture. 

• Top with strained cherries. 

• Carefully spread the mascarpone cheese mixture on top of the cherries.

• Grate some chocolate on top of the cake.

• Refrigerate  for 2-3 hours
• Enjoy!

Equipment I Used

Layered Mascarpone Cheese and Cherry Cake

This cake combines a smooth mascarpone cream with cherries and topped with chocolate shavings.

Print Recipe Pin Recipe

Course Dessert

Cuisine Russian

Servings 10

Calories 480 kcal

Equipment

• cake pan
• bowl
• hand mixer
• cake spatula
• bread knife
• cooling rack
• grater

Ingredients

  

1x2x3x

For the cake batter:

• 3 eggs
• ¾ cup sugar
• ¾ cup unbleached flour
• ¼ tsp baking powder

For the cream:

• 12 oz cool whip
• 275 g mascarpone cheese
• ¾ cup sugar

For the cherry layer:

• 2 cans cherry pie filling

For the garnish:

• chocolate grated

Instructions

 

• Heat oven to 350°F.
• Spray a cake pan so cake doesn't stick.
• Strain 2 cans of cherry filling into a bowl.
  

For the batter:

• Beat eggs and sugar together 2-3 minutes.
• Lower the speed and add in flour and baking powder.
• Add the batter to the cake pan and transfer to the oven. Bake for about 30 minutes or until inserted toothpick comes out clean.
  

For the cheese layer:

• With a hand mixer, beat together mascarpone cheese and ¾ cup of sugar for 1 minute.
• On a lower speed, beat in the cool whip, 2 minutes.
  
• After you have removed the baked cake from the oven, cut a very thin layer off the top.
• Put the sides of the cake pan around the baked cake.
  
• Spread a thin layer of the strained cherry juice on the cake for moisture.
  
• Top with the strained cherries.
  
• Carefully spread the mascarpone cheese mixture on top of the cherries.
  
• Grate some chocolate on top of the cake.
  
• Refrigerate for 2-3 hours, then enjoy!
  

Nutrition

Nutrition Facts

Layered Mascarpone Cheese and Cherry Cake

Amount Per Serving

Calories 480 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 9g56%

Cholesterol 82mg27%

Sodium 80mg3%

Potassium 201mg6%

Carbohydrates 79g26%

Fiber 1g4%

Sugar 35g39%

Protein 6g12%

Vitamin A 759IU15%

Vitamin C 4mg5%

Calcium 102mg10%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword cake, cheese, cherry, cherry pie filling, chocolate, cool whip, dessert, mascaropone, russian dessert, sweet

Tried this recipe?Let us know in the comments how it was!