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Black Forest inspired Mille feuille

I love cherry season, don't you? We had a bunch of cherries so I was pleased this cake idea came to mind.  Here is a recipe for a very soft chocolate cake, filled with a mascarpone whipped cream, fresh cherries  and cherries preserves with kirsch : 

Batter:
2 cups flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1-1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1 cup buttermilk (or 1/2 cup yogurt and 1/2 cup milk)
1/2 cup melted butter
1 tablespoon vanilla extract
2 teaspoons instant coffee in 1/3 cup boiling water, allow to cool
1/2 cup almond slivers (optional)

Mascarpone vanilla cream:
500 g mascarpone or cream cheese
3/4 cup powdered sugar
1 teaspoon lemon juice
1 teaspoon vanilla
Mix all ingredients until creamy, leave in refrigerator to set.

Cherry filling:
1/2 cup cherry preserves
3 tablespoons kirsch (or vodka, whisky...)
Mix to get a spreadable consistency

15-20 cherries, halved, pits removed

Preheat oven 175° C/ 350° F.  Line baking sheet or round pans with parchment paper. In a bowl, mix wet ingredients.  Blend in dry ingredients, beat with a mixer about 3 minutes. Pour into pan(s), sprinkle with almond slivers and bake about 25-30 minutes or until the center is firm.  Allow to cool at least 15 minutes. Once cooled, remove parchment paper.

If you baked the cake on a baking sheet, cut the cake with two slices to make three equal rectangular parts.  If you baked in round pans, either assemble the cake with two layers, or cut the disks in half to make four disks, it depends how thick your cakes are (you can only do this if the cake is thick).

To assemble, start with a layer of cake, upright, or with almond slivers on top (preferably on the cake dish you wish to present it on, so no moving it afterwards). Spread a layer of mascarpone cream, then a thin layer cherry preserves, add halved cherries faced down, add another layer of cake, repeat.  The cake may tend to slide around so take some plastic wrap and wrap the sides firmly to keep the shape together, then refrigerate about 2 hours or overnight to set.  Decorate with more cream, cherries, or as I had some, meringue and edible flowers.  I sliced off the edges to get an even rectangle, but you can skip this step.

Here is the cherry kirsch meringue recipe : 
2 egg whites
1 teaspoon cream of tartar
80 g confectioners sugar
2 tablespoon cherry kirsch preserves

Preheat oven 90° C /195° F. Line a baking sheet with parchment paper. With an electric beater or mixer, beat egg whites and cream of tartar until stiff.  Add confectioners sugar and continue to mix about 2-3 minutes until thickened.  Add cherry preserves and swirl only once or twice to get the marbled effect. Spoon or (use piping bag) onto baking sheet. Leave about 1 inch space in between as they will grow. Bake about 1 hour and 15 minutes or until they are dry and crispy.

Enjoy, everyone !

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