Chilled mascarpone cream cake

Ingredients

For the sponge

• 6 eggs
• 2 egg whites
• 1 pinch of salt
• 6 tablespoons powdered sugar
• 5 tablespoons milk
• 3 tablespoons oil
• 160 g flour
• 35 g cocoa
• 20 g baking powder with saffron

For the cream

• 2 egg yolks
• 9 tablespoons powdered sugar
• 1 tablespoon starch
• 200 ml milk
• 130 ml heavy cream with over 40% fat
• 200 ml La Dorna whipping cream
• 15 g gelatin
• 75 ml cold water
• 4 canned peach halves
• 100 ml peach syrup

For the glaze

• 150 g baking chocolate
• 100 ml liquid cream

For decorating

• 100 ml cream
• 2 canned peach halves

Preparation

1. Heat the oven to 180°C. Separate the 6 eggs, then beat the 8 egg whites with a pinch of salt until stiff peaks form. Beat the 6 egg yolks with 6 tablespoons of powdered sugar until fluffy. Add the milk and oil, then fold in the flour mixed with the cocoa and baking powder. 2. Gently fold in the egg whites with upward strokes. Line a 32 × 22 cm pan with baking paper and pour in the batter. Bake for 30 minutes, until a toothpick inserted into the sponge comes out clean. Leave it to cool for an hour, then cut it horizontally into two layers. 3. For the cream, whisk 2 egg yolks with 5 tablespoons of powdered sugar. Add the starch and lukewarm milk, then cook the mixture over a double boiler for 10 minutes, stirring until it thickens. Leave it to cool completely. 4. Beat the mascarpone with the remaining 4 tablespoons of powdered sugar and fold it into the cooled egg yolk mixture. Beat the heavy cream and whipping cream together until whipped, then fold them into the cream mixture. 5. Bloom the gelatin in 75 ml cold water. Dissolve it over a double boiler for 2 minutes without letting it boil, then stir it into the cream. Cut 4 canned peach halves into small cubes and add them. 6. Line the pan you used for the sponge with plastic wrap. Add the first layer, drizzle it with half the peach syrup, spread the cream over it, then add the second layer and drizzle with the remaining syrup. 7. Chop the chocolate and melt it over a double boiler with 100 ml liquid cream for 5 minutes, stirring until the glaze is smooth. Leave it to cool slightly, pour it over the cake and chill the pan for 4 hours. 8. Whip 100 ml cream for decorating. Cut the cake with a knife dipped in boiling water and decorate with whipped cream and slices of the 2 remaining peach halves.