Peach puree and mascarpone cream cake

Peach and Mascarpone Cream Cake: A Summer Indulgence

Who wouldn't want to cool off on a scorching summer day with a delicious cake bursting with fresh flavors and velvety textures? Today's recipe is easy to make, and the result is a cake with mascarpone cream and peaches, perfect for enjoying with friends and family. I invite you to discover this refined dessert with me, which is sure to become one of your favorites!

Preparation time: 30 minutes
Chilling time: 2 hours
Total time: 2 hours and 30 minutes
Servings: 8-10

Ingredients:
- 30-35 ladyfingers
- 5-6 large peaches (choose ripe but firm peaches)
- 250 g mascarpone cheese
- 300 g heavy cream
- 5 tablespoons brown sugar (or white sugar, if preferred)
- 1 packet of gelatin (about 10 g – make sure to follow the instructions on the package)
- 1 packet of cake gel (optional, for decoration)

A Brief History of the Recipe:
The peach and mascarpone cream cake is a perfect example of a dessert that blends tradition with modernity. Mascarpone, a type of Italian cheese, has gained worldwide popularity due to its creamy texture and delicate flavor. Peaches, with their sweet and juicy aroma, have been appreciated throughout history, symbolizing prosperity and well-being. This recipe combines simple ingredients with a spectacular result, reminiscent of family moments spent at summer meals.

Step by Step:

1. Preparing the peach puree:
- Start by peeling the peaches. A quick method is to dip them in boiling water for a few seconds, then transfer them to cold water. The skin will come off easily.
- Cut the peaches in half, remove the pits, and dice them.
- Place the diced peaches in a blender and blend until you get a smooth puree.

2. Cooking the puree:
- Transfer the peach puree to a saucepan and add 3 tablespoons of brown sugar. Gently heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved. This step will enhance the flavors of the peaches.

3. Adding the gelatin:
- After cooking, add the gelatin according to the instructions on the package. Mix well to dissolve completely. Let the mixture cool slightly.

4. Preparing the cream:
- In a bowl, combine the heavy cream with 2 tablespoons of brown sugar and the mascarpone cheese. Using an electric mixer, beat until you obtain a fluffy and homogeneous mixture.
- Add 4 tablespoons of the peach puree to the mascarpone cream and gently mix. If desired, you can also add a bit of the remaining gelatin to firm up the cream, but if you prefer a lighter texture, you can skip this step.

5. Assembling the cake:
- Take a springform cake pan and arrange the ladyfingers at the bottom. Make sure to place them tightly to create a stable base.
- Pour the mascarpone cream over the ladyfingers, smoothing the surface with a spatula.
- Place the cake in the refrigerator for about 2 hours so that the cream sets.

6. Finishing the cake:
- After 2 hours, remove the cake from the refrigerator and pour the remaining peach puree on top.
- Prepare the cake gel according to the instructions on the package and pour it over the peach puree. This step will give a shiny appearance and enhance the presentation of the cake.
- Place the cake in the refrigerator for another 30 minutes to set.

Serving suggestion:
For an extra touch of flavor, serve the cake with a light whipped cream on the side and a few slices of fresh peaches. This detail will not only add a vibrant look but also a crunchy texture that will enrich the tasting experience.

Tips and Useful Advice:
- Choose ripe but not overly soft peaches to achieve a pleasant puree texture.
- You can replace peaches with other seasonal fruits, such as apricots or plums, to experiment with different flavors.
- If you want to make the cake less sweet, reduce the amount of sugar in the creams and puree.

Frequently Asked Questions:
1. What else can I use instead of mascarpone?
- You can try a combination of cottage cheese and sour cream for a similar taste, although the texture will be slightly different.

2. How can I store the cake?
- The cake can be stored in the refrigerator for 2-3 days, but it is best fresh, within the first 24 hours.

3. Can I use canned peaches?
- Yes, but make sure to drain them well from the syrup to avoid adding too much moisture to the cake.

Nutritional Benefits:
This cake is not only delicious but also quite healthy. Peaches are rich in vitamins A and C, antioxidants, and fiber, making it a lighter and more beneficial dessert compared to other sugar and fat-rich cakes. The mascarpone cheese adds a dose of calcium and protein, while the heavy cream contributes healthy fats that can help with nutrient absorption.

In conclusion, this peach and mascarpone cream cake is a wonderful choice for hot summer days, a dessert that will surely impress both friends and family. I encourage you to try it and enjoy every slice!