Peach Mascarpone Cake Recipe
Indulge in the delightful flavors of summer with this Peach Mascarpone Cake. Featuring a light and fluffy Victoria sponge layered with macerated peaches and a creamy mascarpone filling, this cake is a perfect combination of sweet and tangy.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 12 slices
- Category: Cakes
- Method: Baking
- Cuisine: American, British
- Diet: Vegetarian
Ingredients
Victoria Sponge:
- 200 g (1 ¾ cup) self-rising flour, spooned and leveled
- 1 tsp baking powder
- 200 g (14 tbsp) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 4 large eggs, room temperature
- 2 tbsp whole milk
- 1 tsp pure vanilla extract
Macerated Peaches:
- 3 fresh peaches
- 3 tbsp granulated sugar
Mascarpone Cream:
- 226 g (8 oz) mascarpone, cold
- 60 g (½ cup) powdered sugar, spooned and leveled
- 125 ml (½ cup) heavy cream, cold
- 1 tsp pure vanilla extract
Instructions
- For the Victoria Sponge: Preheat the oven and prepare pans. Whisk flour and baking powder. Cream butter and sugar. Add eggs, milk, and vanilla. Mix in flour. Divide and bake.
- For the Macerated Peaches: Slice peaches and toss with sugar. Let sit.
- For the Mascarpone Cream: Whip mascarpone, sugar, cream, and vanilla until fluffy.
- For Assembly: Layer cake, peaches, and cream. Repeat and top with peaches. Enjoy!
Notes
- For best results, use self-rising flour and adjust leavening accordingly.
- Feel free to use your preferred variety of peaches.
- Store the cake in the fridge for up to 5 days for lasting freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 436 kcal
- Sugar: 28g
- Sodium: 78mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 124mg
Find it online: https://cookingwithsarah.com/peach-mascarpone-cake-recipe/
