This amazing homemade cake harmoniously mixed bright flavors of chocolate, cherry and almond. In half sliced chocolate crumbly crust with pieces of chocolate inside and crispy sugar with a crust on the outside spread the cherry-almond filling and cream, whipped from cream and mascarpone cheese, and a short cake served as sweet sandwich. In the preparation of the filling, fresh whole cherries that are boiled with sugar and corn starch for thickening syrup. Almond extract and a little Amaretto liqueur fills it with a wonderful heady aroma. Pick up shortcakes only after filling completely остынет. 
Time: 3 час. 45 min Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. premium flour
- 1/3 Art. almond flour
- 1/4 Art. cocoa powder
- 0.5 tbsp. granulated sugar
- 1 tbsp. l baking powder
- 0.5 tsp salt
- 90 gr. chilled unsalted butter
- 55 gr. semisweet chocolate, finely chopped
- 3/4 Art. cold cream
- 1 large egg
- Turbinado sugar, to sprinkle
- 0.7 kg fresh pitted cherries
- 1/3 Art. granulated sugar
- 1 tbsp. l corn starch
- 1/8 tsp almond extract
- 0.5 tbsp. water
- 2 tbsp. l Amaretto liquor (optional)
- 0.5 tbsp. cold cream
- 220 gr mascarpone cheese
Recipes with similar ingredients: premium flour, flour almond, mascarpone cheese, eggs, cream, amaretto liquor, almond extract, starch, cherry, semisweet chocolate, cocoa
Recipe preparation:
- Bake the cakes: cover the parchment baking sheet paper. Combine the wheat and almond flour in a large bowl, granulated sugar, cocoa powder, baking powder and salt and beat to distribute everything evenly. Add butter and stir with his fingers until the pieces of oil are the size of a pea, then mix in chopped chocolate. In a small bowl, whip the cream with the egg. Then add to the flour mixture and mix. The dough will be a bit sticky.
- Place on prepared pan using a large spoon for ice cream or a measuring cup, 6 balls of dough (approximately 0.5 tbsp. each) at a distance of 5-7 cm from each other. Put in fridge to freeze the dough for about 30 minutes.
- Preheat the oven to 190 ° C. Lightly grease each dough ball. melted butter and sprinkle turbinado sugar. Bake until golden until the toothpick inserted in the center of the cake will come out clean, 25-30 minutes. Cool for 10 minutes on baking sheet, then transfer to a wire rack and cool completely.
- Meanwhile, prepare the filling: in a medium saucepan size mix cherries with 1/3 tbsp. sugar, corn starch, almond extract and water; let stand for 30 minutes. Cook on medium heat until the juices thicken and begin to boil, 10-15 minutes. Transfer to a bowl and stir in Amaretto. Let cool room temperature, at least 2 hours.
- In a medium-sized bowl with a mixer at a moderately high speed whip the cream with the remaining 1/4 tbsp. sugar to form steady peaks. Stir the mascarpone to make it more soft, then mix in whipped cream and whisk until medium peaks. Refrigerate until ready to use.
- Divide each cake in half and fill with cherry and cream.
