Peach Mascarpone Cake

Ingredients

• 125 g flour
• 1 tsp 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 tbsp Cornstarch
• 2 tbsp cocoa powder
• 1 tsp Baking powder
• 3 eggs (size M)
• 1 yolk (M)
• 50 g sugar
• 1 packet vanilla sugar
• 60 g flour
• 1 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) canned
• 1 packet light glaze
• 50 ml peach juice (canned)
• 200 ml water
• 1 tbsp sugar

Instructions

1. 1.

   For the shortcrust dough, mix flour, baking powder, sugar and vanilla sugar in a bowl. Add butter pieces and egg. Cut everything with a knife until dry crumbs form. Then quickly knead by hand into a smooth dough. Line the bottom of a springform pan with parchment paper. Roll out the dough on a floured surface to about 28 cm diameter. Cover the springform base with it. Prick several times with a fork. Bake in a preheated oven at 200°C (gas: level 3-4, convection: 180°C) for about 15 minutes. Remove from the pan but let cool on it.

2. 2.

   For the dark sponge, whisk eggs with water, sugar and vanilla sugar until thick and foamy. Mix flour with cornstarch, cocoa and baking powder and sift over the mixture. Stir everything together. Line a springform pan (26 cm diameter) with parchment paper. Pour in the sponge batter. Bake at 180°C (gas: level 2-3, convection: 160°C) for about 25 minutes. Let the base cool in the pan for 10 minutes, then carefully lift it out and place on a parchment‑lined cooling rack. Remove parchment and let the cake base cool.

3. 3.

   For the light sponge, whisk eggs with yolk, sugar and vanilla sugar until thick and foamy, adding 1 tbsp hot water. Sift flour with baking powder over the mixture and stir in. Spread the batter onto a parchment‑lined sheet pan and smooth it out. Bake at 200°C for 8–10 minutes. Transfer the sponge slab onto a kitchen towel dusted with sugar. Carefully peel off the parchment and cut away sharp edges. Warm 150 g apricot jam slightly and spread over the sponge slab. Fold the slab from the long side to the middle and stack them on top of each other. Cut into about 22 slices, each roughly 1.5 cm wide.

4. 4.

   To soak, boil water with sugar in a small pot for 5 minutes, add peach liqueur and let cool slightly. Slice the dark sponge horizontally once and soak both layers with it.

5. 5.

   For the mascarpone cream, soak gelatin in cold water for 5 minutes. Mix mascarpone, sugar, vanilla sugar, peach juice and lemon juice. Dissolve gelatin in a small pot over medium heat until clear. Stir 1–2 tbsp of mascarpone mixture into the melted gelatin, then fold into the remaining mascarpone mixture. Chill until it starts to set. Whip cream stiffly and fold in.

6. 6.

   Place the shortcrust base on a cake plate, spread with remaining jam. Put a ring around it. Arrange the sponge slices with the opening downwards around the rim. Place the lower sponge layer on top of the shortcrust. Spread half of the mascarpone cream evenly. Top with the upper sponge layer and spread the rest of the cream over it. Chill the cake for 3 hours.

7. 7.

   Slice peaches into wedges and arrange on the cake. Prepare glaze according to instructions using peach juice, water and sugar. Pour over the peaches. Let set.