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Peach mascarpone cake served
Creamy mascarpone cake filled with juicy peaches

Peach mascarpone cake

Author: Flavelo
Recipes Cakes and Desserts
The high fat content of mascarpone (approx. 40-45%) makes this cream so silky and stable that it stands up without gelatine. The acidity of the peach creates a perfect contrast with the richness of the creamy filling.
🕒 Prep Time 25 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 8 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin
  • Electric mixer
  • Whisk

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Bake the sponge: Whisk the eggs with the sugar, add the butter, then the flour mixed with baking powder.

Tip: See previous cake recipes: aerated foam, gentle folding.
2 ✓

Bake at 180°C for 30-35 minutes. Cool completely.

Tip: The warm sponge will melt the mascarpone.
3 ✓

Cut the sponge in half.

Tip: Use a serrated knife.
4 ✓

Prepare the cream: Whip the cream to stiff peaks. In another bowl, mix the mascarpone with the icing sugar and lemon juice, then fold in the whipped cream.

Tip: Fold carefully so the foam doesn't break.
5 ✓

Spread half the cream on the bottom layer. Load with peach slices.

Tip: Pat the fruit dry with kitchen paper so it doesn't soak the cream.
6 ✓

Place the lid on. Cover with the remaining cream, decorate with peaches.

Tip: Place in the fridge for 1 hour before serving to set.

Recipe FAQ

The cream collapsed/became runny.
You overmixed the mascarpone, or the cream wasn't cold enough. Just fold the mascarpone, do not beat it for long with a machine!

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 pieces Eggs
  • 100 g Butter (melted)
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 250 g Mascarpone (cold)
  • 200 ml Double cream (cold)
  • 300 g Peach (fresh or tinned, drained)
  • 30 g Icing sugar
  • 2 tbsp Lemon juice