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Peach mascarpone cake served
Simple and tasty cake with peach and mascarpone

Peach & Mascarpone Cream Cake

Author: Flavelo
Recipes Cakes and Desserts
Mascarpone's high fat content makes this cream so silky and stable that it holds up without gelatin. The acidity of peaches creates a perfect contrast to the rich cream.
🕒 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 pan
  • Mixer
  • Whisk

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

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

Tip: See previous cakes: airy foam, gentle folding.
2 ✓

Bake at 350°F (180°C) for 30-35 mins. Cool completely.

Tip: Warm cake melts mascarpone.
3 ✓

Slice sponge in half.

Tip: Use serrated knife.
4 ✓

Make cream: Whip heavy cream to stiff peaks. In another bowl, mix mascarpone with confectioners' sugar and lemon juice, then fold in whipped cream.

Tip: Fold carefully.
5 ✓

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

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

Add top layer. Cover with remaining cream, decorate with peaches.

Tip: Chill 1 hour before serving.

Recipe FAQ

Cream collapsed/runny.
Overmixed mascarpone or warm cream. Fold mascarpone gently, don't beat it!

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cup Granulated Sugar
  • 4 large Eggs
  • 1/2 cup Butter (melted)
  • 2 tsp Baking Powder
  • 1 tsp Vanilla Extract
  • 8 oz Mascarpone (cold)
  • 1 cup Heavy Cream (cold)
  • 2-3 medium Peaches (fresh or canned, drained)
  • 2 tbsp Confectioners' Sugar
  • 2 tbsp Lemon Juice