Peach cake with mascarpone
Description
The recipe won't take much time. I bought a sponge cake from the nearest store since I was in a hurry with the dessert. It took very little time to prepare. Fresh peaches are perfect for this cake during summer or early autumn, but canned ones work quite well too. The cake turned out amazing—very moist and satisfying, yet not heavy at all. My guests were delighted by this peachy delight. Serve it chilled.
Instructions
- 1
Step 1
Purée the fruits with a blender and mix with mascarpone. Add honey and sugar. Stir. In a separate container, whip the cream. Melt the previously soaked gelatin in a water bath with added juice and cognac. Combine with the peach mixture, then add the whipped cream and mix well.
- 2
Step 2
Spread the sponge cake layers with peach cream. Sprinkle each layer with chocolate. Don't skimp on the cream—use it generously.
- 3
Step 3
We spread the top of our cake with whipped cream and smooth the sides with a spoon. Decorate with peaches and chocolate. Leave in the refrigerator for a couple of hours.