Mascarpone and Peach Cake

Peach and Mascarpone Cake: A Sweet and Flavorful Delight

When it comes to desserts, few can rival a peach and mascarpone cake. This cake is a perfect blend of delicate flavors and creamy textures, offering a culinary experience that will delight everyone fortunate enough to taste it. Preparing it is a true pleasure, and each step is an opportunity to enjoy the cooking process. Get ready to discover how simple ingredients transform into a sweet masterpiece!

Total preparation time: 1 hour and 30 minutes
Baking time: 30 minutes
Servings: 10

The History of Peach and Mascarpone Cake

The peach and mascarpone cake combines the tradition of creamy cheese desserts with the juicy sweetness of peaches, a combination that has captured the hearts of food enthusiasts over time. Mascarpone, a rich Italian cheese, has gained worldwide popularity due to its versatility. Peaches, on the other hand, symbolize summer and joy, being used in numerous desserts. This cake is a celebration of these ingredients, perfect for any occasion, from birthdays to summer parties.

Ingredients

For the sponge:
- 5 eggs
- 1 cup of sugar (200 ml)
- 1 cup of flour
- 5 tablespoons of oil
- 1 packet of vanilla sugar
- A pinch of salt

For the cream:
- 2 egg yolks
- 250 ml milk
- 1 packet of vanilla sugar
- 3 tablespoons of sugar
- 30 g flour
- 250 g mascarpone
- 200 ml liquid cream
- 2 teaspoons of honey
- 1 jar of peach compote

For the syrup:
- Juice from the compote

For decoration:
- 200 ml liquid cream
- 1 teaspoon of honey
- 2-3 peaches
- 1 packet of gelatin

Preparing the Cake

Step 1: Making the Cream

1. Start by draining the peaches from the compote, reserving the juice for later use in the syrup.
2. In a bowl, beat the egg yolks with the sugar until creamy.
3. Add the flour and vanilla sugar, mixing well.
4. Gradually pour in the milk, stirring continuously to avoid lumps.
5. Transfer the mixture to a saucepan and cook over low heat, stirring constantly until the cream thickens. Allow the cream to cool completely.
6. In another bowl, mix the mascarpone with the honey until you achieve a smooth and creamy consistency.
7. Once the vanilla cream has cooled, fold in the whipped cream, followed by the mascarpone mixture. Add the diced peaches and mix gently. Refrigerate the cream until the cake assembly.

Step 2: Making the Sponge

1. Preheat the oven to 180°C (350°F).
2. Separate the egg whites from the yolks. In a bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar, continuing to mix until you achieve a firm meringue.
3. Add the egg yolks, mixing gently. Incorporate the oil and finally, the sifted flour along with the vanilla.
4. Pour the mixture into a square baking pan (20x20 cm) lined with parchment paper.
5. Bake for 25-30 minutes, doing the toothpick test to check for doneness. Once baked, allow the sponge to cool completely on a wire rack.

Step 3: Assembling the Cake

1. Once the sponge is completely cooled, cut it into three equal layers.
2. Place the first layer of sponge on a serving platter and soak it with the reserved compote juice.
3. Add a generous layer of cream, followed by another layer of sponge. Repeat the process: soak, add cream, sponge. Finish with the last layer of sponge, soaking it well.
4. Cover the cake with the remaining cream, smoothing the surface. Refrigerate the cake for a few hours or ideally overnight.

Step 4: Decorating the Cake

1. Before serving, whip the liquid cream with honey until firm.
2. Using a piping bag, decorate the edges of the cake with whipped cream.
3. Slice the peaches thinly and arrange them on top of the cake, creating an attractive display.
4. Hydrate the gelatin according to the packet instructions and, using a brush, glaze the peach slices to give them a shiny and appetizing look.

Useful Tips

- Make sure all ingredients are at room temperature before you start preparing the cake. This will help achieve a smoother cream.
- You can use fresh peaches instead of canned ones for a more intense flavor.
- If you want a hint of chocolate, you can add some chocolate chips to the mascarpone cream.
- This cake pairs perfectly with a fruit tea or a sweet white wine.

Nutritional Information

Each serving of cake contains approximately:
- Calories: 350
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 5 g

Frequently Asked Questions

1. Can I replace mascarpone with another type of cheese?
Yes, you can use cottage cheese or ricotta, but the taste and texture will be different.

2. Can I use other fruits instead of peaches?
Absolutely! You can try apricots, plums, or even berries for a more tart variation.

3. How long can I keep the cake in the fridge?
The cake keeps well in the fridge for 3-4 days, covered with plastic wrap or in an airtight container.

4. How can I make the cake less sweet?
Reduce the amount of sugar in the cream or use fresh peaches, which are less sweet than canned ones.

In conclusion, this peach and mascarpone cake is an excellent choice for any occasion, bringing a touch of indulgence to your life. Don't forget to enjoy every step of the process and let your creativity in the kitchen inspire you. Bon appétit!