Vanilla Bean Cake with Mascarpone Cherry Glaze

Name: Vanilla Bean Cake with Mascarpone Cherry Glaze
Prep time: 30 min
Cook time: 30 min
Yield: Serves 23
Ingredients: [[[Cake:]]]; 2 1/2 cups all-purpose flour; 1 Tablespoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 1 vanilla bean; 1 1/2 cups white sugar; 4 large egg whites; 1 cup whole milk; 1/4 cup Bourbon (optional); [[[Topping:]]]; 1 jar [[Chukar® Sour Cherry Pie Filling]]; 2 Tablespoons balsamic vinegar; 8 oz mascarpone cheese or lemon infused goat cheese, at room temperature; 1 jar [[Chukar® Chocolate Cherry Dessert Sauce]]

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30 minutes

Serves 23

Ingredients

Cake:
2 1/2 cups all-purpose flour
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 vanilla bean
1 1/2 cups white sugar
4 large egg whites
1 cup whole milk
1/4 cup Bourbon (optional)
Topping:
1 jar Chukar® Sour Cherry Pie Filling
2 Tablespoons balsamic vinegar
8 oz mascarpone cheese or lemon infused goat cheese, at room temperature
1 jar Chukar® Chocolate Cherry Dessert Sauce

Directions

Open jar of Chukar® Sour Cherry Pie Filling and carefully, in two different bowls, separate the cherries from their sauce as much as possible. Set reserved sauce from cherries aside (you should have at least 1 cup of reserved sauce)
In a small colander, rinse separated cherries under cool running water until most of the sauce is removed. Gently pat dry and transfer back into bowl. Add balsamic vinegar and 3-4 tablespoons of reserved sauce to the rinsed cherries and mix well. Set mixture aside.
Preheat oven to 350 degrees F. Grease two 8 inch round cake pans or mini cake molds of choice.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, or stand mixer, beat butter until light and fluffy. Scrape seeds from inside vanilla bean into butter and whip again until evenly incorporated.
Add sugar to butter and cream together. Beat again until very light and fluffy. Add egg whites to butter and mix until just incorporated.
Working in halves, alternately stir in flour mixture and milk to butter mixture. Pour batter into prepared pans and bake for 20-25 minutes (if using other than 8 inch pans, baking time will vary depending on mold).
While cake bakes, prepare the cheese topping by beating together cheese with 2 tablespoons of liquid from the balsamic cherries and 4-6 tablespoons of the original reserved cherry sauce until fluffy. Set aside.
Remove cake from oven and let cool completely once ready (toothpick should come out clean).
To assemble cake(s): with a knife or cake leveling tool, level cake layers or molded cakes. If making one large cake, spread a thin even layer of mascarpone mix on the first cake and place second layer on top. Brush the top of the cake with bourbon (optional) and then spread another thin, even layer of mascarpone on top. Place the balsamic cherries on top of the cake by dropping large spoonfuls into the middle, letting the mix naturally run down the sides of the cake. Garnish with a chocolate drizzle—warm up the Chukar® Chocolate Cherry Dessert Sauce in the microwave for about 30 seconds and stir until consistency is runny enough to use as a drizzle.
If using smaller molded cakes: level cakes and flip them over so the bottom becomes the top. Brush cakes with bourbon (optional) and spread a thin, even layer of mascarpone on top. Spoon a small amount of balsamic cherry sauce onto the top of each cake. Garnish with Chukar® Chocolate Cherry Dessert Sauce.
Store any leftover cake in an airtight container in the refrigerator.