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🍰 Peach Mascarpone Cake

436 kcal · 30 min · 4 servings

Ingredients

• 125 g flour
• 1 pinch baking powder
• 50 g sugar
• 1 packet vanilla sugar
• 50 g butter
• 1 egg (size M)
• 3 eggs (size M)
• 2 tbsp hot water
• 50 g sugar
• 1 packet vanilla sugar
• 100 g flour
• 2 level tbsp cornstarch
• 2 level tbsp cocoa powder
• 1 level tsp baking powder
• 3 eggs (size M)
• 1 egg yolk (M)
• 50 g sugar
• 1 packet vanilla sugar
• 60 g flour
• 1 level tsp baking powder
• 200 g apricot jam
• 100 ml water
• 50 g sugar
• 50 ml peach liqueur
• 8 sheets white gelatin
• 500 g mascarpone
• 60 g sugar
• 1 packet vanilla sugar
• 250 ml peach juice
• juice of 1 lemon
• 200 ml whipping cream
• 4 peaches (halves) from the can
• 1 packet light glaze
• 50 ml peach juice (from the can)
• 200 ml water
• 1 tbsp sugar

Instructions

1. 1. Mix flour, baking powder, sugar, and vanilla sugar in a bowl.
2. 2. Cut butter into cubes and add to the flour mixture along with the egg.
3. 3. Chop the ingredients roughly with a knife until crumbly pieces form.
4. 4. Knead the dough quickly by hand into a smooth ball.
5. 5. Line the bottom of a springform pan with baking paper.
6. 6. Roll out the dough on a floured surface to about 28 cm in diameter.
7. 7. Place the dough base into the prepared pan.
8. 8. Prick the base several times with a fork.
9. 9. Preheat the oven to 200 degrees (convection 180 degrees, gas mark 3-4).
10. 10. Bake the shortcrust base for about 15 minutes.
11. 11. Carefully release the baked base from the pan sides, but leave it in the pan.
12. 12. Whisk eggs, water, sugar, and vanilla sugar in a separate bowl until thick and frothy.
13. 13. Mix flour, starch, cocoa, and baking powder, then sift over the egg mixture.
14. 14. Fold the dry ingredients in carefully.
15. 15. Line the bottom of a 26 cm springform pan with baking paper.
16. 16. Pour the dark sponge batter into the pan.
17. 17. Preheat the oven to 180 degrees (convection 160 degrees, gas mark 2-3).
18. 18. Bake the sponge for about 25 minutes.
19. 19. Let the cake cool in the pan for 10 minutes.
20. 20. Carefully release the base from the pan.
21. 21. Turn the sponge out onto a wire rack lined with baking paper.
22. 22. Remove the baking paper and let the base cool completely.
23. 23. Whisk eggs and egg yolks with sugar and vanilla sugar until thick and frothy.
24. 24. Add 1 tablespoon of hot water while whisking.
25. 25. Sift flour and baking powder over the mixture and fold in.
26. 26. Spread the batter onto a baking sheet lined with baking paper.
27. 27. Bake the light sponge at 200 degrees for about 8 to 10 minutes.
28. 28. Immediately turn the baked sponge onto a tea towel dusted with sugar.
29. 29. Carefully peel off the baking paper.
30. 30. Trim off any edges that are too dark if necessary.
31. 31. Slightly warm 150 g of apricot jam.
32. 32. Spread the warm jam evenly over the sponge plate.
33. 33. Fold the sponge plate from the long side towards the center.
34. 34. Overlap the ends to form a roll.
35. 35. Cut the roll into pieces about 22 cm long.
36. 36. Boil water and sugar in a small pot for 5 minutes.
37. 37. Add peach liqueur and let the liquid cool slightly.
38. 38. Cut the dark sponge horizontally into two equal layers.
39. 39. Soak both sponge layers with the prepared liqueur liquid.
40. 40. Soak gelatin in cold water for 5 minutes.
41. 41. Mix mascarpone, sugar, vanilla sugar, peach juice, and lemon juice.
42. 42. Melt the drained gelatin in a small pot over medium heat.
43. 43. Stir 1-2 tablespoons of the mascarpone mixture into the dissolved gelatin.
44. 44. Then stir the gelatin mixture into the remaining mascarpone cream.
45. 45. Chill the cream until it begins to set slightly.
46. 46. Whip cream until stiff.
47. 47. Gently fold the whipped cream into the mascarpone cream.
48. 48. Place the shortcrust base on a cake plate.
49. 49. Spread the remaining apricot jam over the base.
50. 50. Place a cake ring around the base.
51. 51. Stand the sponge rolls vertically around the edge with the opening facing down.
52. 52. Place the lower dark sponge base on the shortcrust.
53. 53. Spread half of the mascarpone cream smoothly on top.
54. 54. Place the upper dark sponge base on top.
55. 55. Spread the remaining mascarpone cream on top.
56. 56. Chill the cake for 3 hours.
57. 57. Cut peaches into wedges and place them on the cake.
58. 58. Prepare cake glaze according to package instructions using peach juice, water, and sugar.
59. 59. Pour the prepared glaze over the peaches.
60. 60. Allow the glaze to set.

Nutrition per serving

• kcal: 436
• Protein: 8 g · Fett/Fat: 22 g · Carbs: 49 g