Peach cake with whipped cream and mascarpone

Name: Peach cake with whipped cream and mascarpone
Ingredients: 8 eggs; 1 pinch salt; 8 tablespoons sugar; 1 packet vanilla sugar; 8 tablespoons flour; 2 tablespoons cocoa; 1 packet baking powder; 500 g whipping cream; 1 packet whipped cream stabilizer; 400 g dulce de leche; 250 g mascarpone; 5 tablespoons milk; 1 large can peaches in syrup (820 g); 200 ml syrup; 150 g baking chocolate; 40 g butter; 50 ml whipping cream; 2 tablespoons egg liqueur; 150 g whipping cream

Dessert - Peach cake with whipped cream and mascarpone by Lorena C. - Recipia

Well-drained peaches keep the filling neat, and the peach cake with whipped cream and mascarpone comes together in three cocoa sponge layers with cream and chocolate glaze. The peach pieces show in each slice, and the sponge softens with the syrup without falling apart between the layers. I cut it into thin slices so you can see the layers. Prep: 45 minutes. Cook: 40 minutes. Rest: 90 minutes. Total time: 175 minutes. Servings: 12. Approximately 670 kcal and 11 g protein per serving.

Ingredients

For the sponge

8 eggs
1 pinch salt
8 tablespoons sugar
1 packet vanilla sugar
8 tablespoons flour
2 tablespoons cocoa
1 packet baking powder

For the cream

500 g whipping cream
1 packet whipped cream stabilizer
400 g dulce de leche
250 g mascarpone
5 tablespoons milk
1 large can peaches in syrup (820 g)
200 ml syrup

For the glaze and decoration

150 g baking chocolate
40 g butter
50 ml whipping cream
2 tablespoons egg liqueur
150 g whipping cream

Preparation

1. Drain the peaches and set aside 200 ml of syrup for soaking the cake. Cut the fruit into small cubes. 2. Heat the oven to 180°C. Separate the eggs, then beat the egg whites with the salt until stiff. Gradually add the sugar and vanilla sugar, beating after each spoonful. 3. Fold in the egg yolks. Sift the flour with the baking powder and cocoa, then gently fold them into the mixture from the bottom up. 4. Pour the batter into a 26 cm round pan lined with baking paper. Bake for 35 minutes, until the sponge is baked through and springs back slightly when touched. Leave it to cool for an hour. 5. Beat 500 g whipping cream with the stabilizer and dulce de leche until stiff. 6. Mix the mascarpone with the milk briefly, then fold it into the whipped cream and beat briefly again. 7. Add the peaches and mix gently. Cut the sponge into three layers and soak them with the 200 ml of syrup. Spread the cream between the layers and finish with the top sponge layer. 8. Melt the chocolate with the butter, 50 ml cream and the liqueur for 5 minutes, stirring until the glaze is smooth. Leave it to cool for 10 minutes, then pour it over the cake and smooth it out. 9. Chill the cake for 20 minutes. Beat 150 g whipping cream and use it to decorate.

Notes

A slice goes well with an unsweetened coffee. For an alcohol-free glaze, replace the egg liqueur with 2 tablespoons of milk; the sponge contains gluten and eggs, and the cream and glaze contain dairy. Firm canned peaches stay in pieces, while very soft ones crush easily when mixed into the cream. If you use a pan wider than 26 cm, the sponge will be thinner and may bake faster; start checking it at the 30-minute mark. The whipping cream must be cold, and the mascarpone should be mixed only briefly so it does not get too soft. Keep the cake covered in the fridge for up to 3 days. You can bake the sponge a day ahead and keep it wrapped at room temperature.