Mascarpone and Peach Cake

Mascarpone and Peach Cake – A Delicate Delight

If you are looking for a quick and simple dessert recipe that brings a touch of freshness to any occasion, the mascarpone and peach cake is the perfect choice. This dessert, with its subtle flavor and creamy texture, will surely impress everyone who tastes it. Moreover, it is ideal for hot summer days or as a treat after a family dinner.

Preparation time: 30 minutes
Baking time: 30 minutes
Resting time: 2-4 hours (or overnight)
Number of servings: 12

Ingredients:

*For the sponge:*
- 5 eggs
- 5 tablespoons of warm water
- 1 pinch of salt
- 150 g sugar
- 150 g flour
- 1 packet of vanilla (or 1 teaspoon of vanilla extract)

*For the cream:*
- 250 g mascarpone
- 50 g powdered sugar
- 300 g liquid cream
- 1 can of 400 g peach compote

Step by Step:

1. Preparing the Sponge:
In a large bowl, beat the eggs with the sugar, salt, and warm water for 15-20 minutes using a mixer. This step is essential for obtaining a fluffy sponge, so don't skip it! When the mixture becomes frothy and light in color, add the vanilla and sifted flour. Gently fold in from the bottom up to avoid deflating the batter.

2. Baking the Sponge:
Preheat the oven to 180°C. Divide the mixture into 3 equal parts. Pour each part into a rectangular baking tray lined with parchment paper. Bake each layer for 10-12 minutes or until golden. If you prefer a classic sponge, you can bake a single layer and then cut it into 3 after it has cooled.

3. Preparing the Cream:
Drain the peaches from the compote, keeping the juice aside. In a bowl, combine the mascarpone with the powdered sugar, mixing well with a mixer until you obtain a smooth cream. Fold in the whipped cream gently to maintain the air. Add the finely chopped peaches (or peach puree for a smoother texture) and mix again.

4. Assembling the Cake:
Place the first sponge layer in a tray, cover with half of the cream. Place the second layer on top, moistening it with a bit of the reserved peach juice. Add the other half of the cream and close with the last layer. Cover the cake with plastic wrap and refrigerate for 2-4 hours, ideally overnight.

5. Serving:
Once the cake has cooled and set, you can slice it. For an extra touch of elegance, you can dip each piece in melted chocolate, offering a delicious contrast between the smooth cream and the crunchy chocolate. Place the pieces on parchment paper to allow the chocolate to set.

Practical Tips:
- Ingredients: Use room temperature ingredients for the best results. Eggs and mascarpone incorporate more easily into the mixture.
- Variations: You can replace the peaches with other fruits, such as apricots or plums, to add a different flavor or experiment with berries for a burst of flavors.
- Decoration: Add a touch of freshness with a few slices of peaches or mint leaves on top of the cake before serving.

This mascarpone and peach cake is not just a dessert but a culinary experience that will bring joy and indulgence in every slice. Enjoy every moment of the preparation and savor the result!