Coffee cake with mascarpone cream and peaches

Name: Coffee cake with mascarpone cream and peaches - Iuliana B.
Ingredients: Cocoa base: 6 eggs; 200 g sugar; 150 g flour; 4 tbsp instant coffee; 1 pinch of salt; 1 teaspoon baking powder. Mascarpone cream and peaches: 250 g mascarpone; 400 ml sweetened whipped cream; 2 peaches; 6 tbsp powdered sugar; 1 tablespoon gelatin. For decoration: 100 ml sweetened whipped cream; colored candies.

Dessert - Coffee cake with mascarpone cream and peaches by Iuliana B. - Recipia

Captivating Coffee Cake Recipe with Mascarpone Cream and Peaches Preparation: 1 hour Baking: 40 minutes Total: 1 hour and 40 minutes Servings: 10 The coffee cake with mascarpone cream and peaches is a perfect choice for any special occasion. This dessert not only delights the taste buds but also adds a touch of elegance to the festive table. The moist cocoa base, combined with the fine mascarpone cream and juicy peaches, transforms each slice into a true indulgence. Let's get to work! Short History The origins of coffee cake are often associated with cooking traditions from various cultures, where coffee and fine desserts harmoniously blend. This dessert has evolved over time, becoming a symbol of hospitality and the joy of sharing special moments with loved ones. Ingredients For the Base: - 6 large eggs - 200 g sugar - 150 g flour - 4 tablespoons instant coffee - 1 pinch of salt - 1 teaspoon baking powder - 30 g cocoa (for extra flavor, optional) For the Cream: - 250 g mascarpone - 400 ml sweetened whipped cream - 2 ripe peaches, peeled and diced - 6 tablespoons powdered sugar - 1 tablespoon gelatin - 100 ml cold water (for the gelatin) For Decoration: - 100 ml sweetened whipped cream - Colorful sprinkles (for a festive look) Necessary Utensils - 2 large bowls - Whisk or electric mixer - Baking pan (approximately 24 cm) - Parchment paper - Spatula - Bowl for gelatin Preparation Steps Step 1: Preparing the Base 1. Sifting the ingredients: In a large bowl, sift the flour, cocoa (if using), baking powder, and salt. This step will help eliminate lumps and make the base fluffier. 2. Mixing the yolks: In another bowl, beat the yolks with the sugar and instant coffee until the mixture becomes frothy and a deep yellow, about 5-7 minutes. Using an electric mixer is recommended to achieve an airy texture. 3. Beating the egg whites: In a clean bowl, beat the egg whites until they hold stiff peaks. This step is essential to give the bases a light texture. 4. Combining the ingredients: Start by adding the beaten egg whites over the yolk mixture, gently folding with a spatula to avoid losing air. Once the ingredients are well integrated, gradually add the sifted flour, cocoa, and baking powder mixture. Mix carefully until homogeneous. 5. Baking the base: Pour the mixture into the lined baking pan, smoothing the surface. Place the pan in a preheated oven at 180°C for 40 minutes or until the base passes the toothpick test (insert a toothpick in the center of the base; if it comes out clean, the base is ready). 6. Cooling: Once the base is baked, remove it from the oven and let it cool completely on a wire rack. Step 2: Preparing the Cream 1. Dissolving the gelatin: Place the gelatin in 100 ml of cold water and let it hydrate for 5 minutes. Then, gently heat the water (without boiling) and stir until completely dissolved. 2. Mixing the ingredients: In a bowl, combine the mascarpone with the powdered sugar and peach puree. You can mash the peaches with a fork or a blender to make them finer. 3. Whipping the cream: In another bowl, whip the sweetened cream until it becomes firm. Then, gradually add the whipped cream to the mascarpone mixture, gently folding to avoid deflating it. Add the dissolved gelatin and mix again. Step 3: Assembling the Cake 1. Cutting the base: Once the base is completely cooled, cut it into three equal parts. 2. Assembling the cake: Place the first slice of the base on a serving platter and spread a generous layer of mascarpone cream. Continue with the second slice and repeat the process. Finally, place the last slice of the base. 3. Covering the cake: Use the remaining cream to frost the cake evenly, ensuring it is covered on all sides. 4. Decorating: Whip the cream for decoration and use it to decorate the cake as desired. Add colorful sprinkles for a festive and attractive look. Serving Suggestions The coffee cake with mascarpone cream and peaches is best served alongside a cup of freshly brewed coffee or a fragrant tea. This combination highlights the rich flavor of the coffee and the sweetness of the peaches. Additionally, vanilla ice cream or a drizzle of caramel can add a touch of refinement. Useful Tips - Calories and nutritional benefits: One slice of cake has approximately 350-400 calories. Peaches add vitamins and antioxidants, while mascarpone provides calcium. - Possible variations: Instead of peaches, you can use other seasonal fruits such as strawberries or raspberries. Also, for extra flavor, you can add a few drops of vanilla extract or even a splash of rum to the mascarpone cream. Frequently Asked Questions 1. Can I use regular coffee instead of instant coffee? - Yes, you can use brewed coffee, but make sure it is well concentrated to achieve the desired flavor. 2. How can I keep the cake fresh longer? - I recommend storing the cake in the refrigerator, covered with plastic wrap or in an airtight container to prevent drying out. 3. What can I do with leftover cream? - You can use the leftover cream to make mini-tarts or as a filling for pancakes. I hope this recipe inspires you to try making a special dessert that brings joy and flavor into your life! Enjoy!

Coffee cake with mascarpone cream and peaches

Tags

Categories