Cake with mascarpone cream and cherries “Savoarea”!

“Cake with Mascarpone Cream and Cherries ‘Savoarea'” is a delightful dessert that combines the richness of mascarpone cream with the sweetness of cherries for a truly indulgent treat. Here’s a recipe to make this delicious cake:


For the cake layers:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 cup buttermilk

For the mascarpone cream:
– 1 cup mascarpone cheese, softened
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract

For the cherry filling:
– 2 cups fresh cherries, pitted and halved
– 1/4 cup granulated sugar
– 1 tablespoon cornstarch
– 1 tablespoon water


1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easier removal.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs, one at a time, until well incorporated. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

6. Divide the cake batter evenly between the prepared cake pans and smooth the tops with a spatula.

7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

8. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

9. While the cakes are cooling, prepare the mascarpone cream. In a mixing bowl, beat the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract together until smooth and creamy. Set aside.

10. To make the cherry filling, combine the pitted and halved cherries, granulated sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the cherries soften, about 5-7 minutes. Remove from heat and let it cool completely.

11. Once the cakes have cooled completely, place one cake layer on a serving platter or cake stand. Spread a layer of mascarpone cream over the top of the cake.

12. Spoon the cooled cherry filling over the mascarpone cream.

13. Place the second cake layer on top and gently press down to secure it.

14. Spread the remaining mascarpone cream over the top and sides of the cake, smoothing it out with a spatula.

15. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together and the mascarpone cream to set.

16. Garnish the cake with fresh cherries or chocolate shavings, if desired, before serving.

17. Slice and serve the cake with mascarpone cream and cherries “Savoarea,” and enjoy the luxurious combination of flavors and textures!

This cake is sure to impress with its decadent mascarpone cream, sweet cherry filling, and moist cake layers. It’s perfect for special occasions or as a delightful dessert any time of year. Enjoy!


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