The recipe for the cake with mascarpone cream, peaches, and cherries is clearly a dessert that we can make with various types of seasonal fruits, so we can also use kiwi, tangerine segments, pineapple, strawberries, and berries in general, making sure to pat dry the juiciest fruits with paper towels!
Even the cream, which for me is made with cream and mascarpone, can be different with lemon flavors or a diplomatic (cream and custard) although personally, I wouldn’t use a chocolate cream!
The colors of summer are here in this simple and spectacular cake: juicy peaches, ripe cherries, and a delicious mascarpone cream.
This cake with peaches and cherries is ideal for a tasty snack or as a dessert after a meal. Easy to make, beautiful to see, and fresh to taste. Try it and let me know what you think!
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients for CAKE WITH MASCARPONE CREAM, PEACHES, AND CHERRIES
- 4 eggs
- 0.5 cup sugar
- 1 cup all-purpose flour
- 1/2 vanilla bean
- 2 cups mascarpone
- 1 cup heavy cream
- 0.25 cup sugar
- 3 peaches
- 10.5 oz cherries
- 0.25 cup sugar
- 7 oz cherries
- 0.85 cup water
Tools for CAKE WITH MASCARPONE CREAM, PEACHES, AND CHERRIES
8-inch PAN
- Pans
- Mixers
- Hand Mixers
FOR THE PREPARATION OF THE CAKE WITH MASCARPONE CREAM, PEACHES, AND CHERRIES
I whisk the eggs with the sugar in the mixer for about 15 minutes, obtaining a light, fluffy, and airy mixture.
I add the seeds of half a vanilla bean and the sifted flour, mixing from bottom to top with a spatula, being careful not to deflate it.
I pour the mixture into a 8-inch springform pan previously greased with oil or the classic butter and flour method.
I bake at 350°F for about 30 minutes or depending on the characteristics of the home oven.
Once cooked, I let it cool and unmold the cake, cutting it into 3 possibly equal layers.
For the syrup I put 7 oz of pitted cherries with 0.85 cups of water and 0.25 cups of sugar in a pan and let it cook for about 10 minutes, then blend everything and let it cool perfectly.
For the cream, I pour the mascarpone and heavy cream into the mixer bowl with about 0.25 cups of sugar and using the whisk attachment, I whip everything to obtain a soft and homogeneous cream.
I wash and cut the remaining fruit and pat it dry with kitchen paper towels, and start assembling the cake in layers with cream of whipped cream and mascarpone and seasonal fruit, for me, peaches and cherries.
I soak a layer of sponge cake already placed on the serving plate with the cherry syrup, put the cream in a piping bag with a star tip, and decorate with the cream, peaches, and cherries cut as I like (slices or diced).
I continue in the same way to obtain a three-layer cake and decorate the last layer with cream and the seasonal fruit of my choice…
I had some mint and also for a chromatic matter I added a few sprigs of fresh mint before serving at the table or storing in the refrigerator.
Enjoy your meal!
Annalisa
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Notes and Tips
• Storage: It can be kept in the fridge for up to 2 days, covered with cling film or in an airtight container.
• Variations: You can also use strawberries or apricots instead of peaches.
• Strategic Advice: If you want to get ahead, prepare the bases and the cream the day before.
