Peach and biscuit cake

The biscuit and peach compote cake is a quick and tasty dessert, perfect for moments when you want to impress without spending hours in the kitchen. This simple recipe, which combines the crunchy texture of the biscuits with the sweetness of the peaches and the creaminess of the mascarpone, will surely win you over. Here’s how you can prepare it step by step.

Preparation time: 20 minutes
Cooling time: 2 hours
Total: 2 hours and 20 minutes
Servings: 8

Ingredients:

- 300 g biscuits (suggestion: digestive biscuits or cocoa biscuits)
- 400 g peach compote (or fresh, if you prefer)
- 250 g mascarpone
- 150 g powdered sugar
- 150 g ground nuts
- 100 g melted butter
- 1 teaspoon vanilla essence
- A pinch of salt
- Cocoa or grated chocolate for decoration (optional)

Instructions:

1. Preparing the biscuits: Start by crushing the biscuits. You can put them in a blender or crush them manually. This will be the base of your cake, so make sure to achieve a fine texture. If you want a chocolate note, you can opt for cocoa biscuits, which will add a more intense flavor.

2. Mixing the ingredients: In a large bowl, combine the crushed biscuits with the ground nuts (reserving some for decoration). Add the melted butter and mix well until you get a homogeneous mixture. This will form the crust of the cake.

3. Forming the crust: Take a detachable bottom cake pan (about 20 cm) and line it with baking paper. Press the biscuit and butter mixture into the pan, leveling it well with a spatula. Place the pan in the refrigerator for 30 minutes to firm up.

4. Mascarpone cream: In a bowl, beat the mascarpone with the powdered sugar and vanilla essence. Add a pinch of salt to enhance the flavors. Mix until it becomes a smooth and homogeneous cream.

5. Assembling the cake: Remove the base from the refrigerator. Slice the peach compote into thin slices and arrange them evenly on top of the crust. You can also use fresh peaches if you prefer a more intense flavor. Spread the mascarpone cream over the peaches, making sure to cover the entire layer evenly.

6. Finishing the cake: Sprinkle the ground nuts on top and place the cake back in the refrigerator for at least 1 hour, so the cream sets well.

7. Serving: Once the cake has cooled and set, you can remove it from the pan. Cut into portions and decorate with cocoa or grated chocolate, as desired. It can be served plain or with a dollop of whipped cream.

Practical tips:

- Make sure the biscuits are well crushed to achieve a stable base.
- You can experiment with other canned fruits, such as apricots or pineapple, to give the cake a different note.
- If you want a less sweet version, reduce the amount of sugar in the mascarpone cream.
- This cake keeps well in the refrigerator for 2-3 days, making it perfect to prepare in advance for a party or special event.

This biscuit and peach compote cake is not only a delicious dessert but also a simple way to bring a smile to the faces of your loved ones. Besides the savory taste, the combination of textures makes it irresistible. So, get ready to enjoy a dessert that will surely become a favorite!