Directions

• In the picture below, you will see all the ingredients needed for this dessert. The only things missing are a mixer, a tray and baking paper.. This recipe is easy to follow even for beginners, with a little attention to the preparation of the gelatin, otherwise nothing complicated.
• Let’s start! I separated the yolks from the whites. I put the whites directly in a large bowl, enough to mix all the ingredients for the top. I added baking powder and lemon juice to the yolks. I mixed it well and left it aside. I added a pinch of salt on top of the egg whites, and then I whipped them into a foam, gradually adding the sugar.
• I continued to mix, adding vanilla sugar and vanilla essence. I stopped the mixer and poured the yolk mixture over the whites, then mixed again until everything was incorporated. If you wish, now is the time when you can also add finely grated citrus peel.
• Over the obtained composition, I sifted the flour, and then I incorporated it gently with a spatula. After incorporating all the flour, I poured the mixture into a pan lined with baking paper. I spread the dough evenly and put the tray in the oven preheated to 200 degrees for 20 – 25 minutes. Check!! The baking time varies depending on the oven!
• After the top was baked, I let it cool completely. Then I carefully took it out of the pan, peeled off the baking paper and cut it in half. I also cut a little from the edges, to straighten the top and to fit in the plate I chose!
• I opened the can of peaches and put them in a colander. The syrup was not as sweet as I wanted, so I added a little more sugar, but also a splash of lemon juice to balance the flavors. I diced some peaches to mix them into the cream, and sliced ​​the rest for decoration.
• In the meantime, I soaked the gelatin in cold water and prepared it according to the instructions on the package. For the cream, I put the mascarpone and powdered sugar in a large bowl and mixed them gently with the mixer at low speed. I added vanilla essence and whipped cream and continued to mix until I got a consistent cream. I also incorporated the gelatin, then put a few spoonfuls of the cream in a small bowl, for decoration. I also added the diced peaches, mixed with a spatula and the cream is ready.
• Now that I have all the elements ready, I moved on to assembling the peach cake. I lightly syruped the first part of the top, then put the mascarpone cream and peaches and covered with the second half of the top. I also syruped this one, then I left the cake aside for 5 minutes.
• Before decorating the cake, I put a few spoonfuls of apricot jam on top. This one is slightly sour and will pleasantly counterbalance the sweetness of the cake. Finally, I decorated the cake with mascarpone cream and sliced ​​peaches! Do not forget that the cake must be assembled quickly because the cream contains gelatin. I left the peach cake in the fridge overnight, but 3-4 hours are enough to be able to cut it.
• And look, I managed to prepare not only a delicious but also a gorgeous cake, using a simple sponge cake, mascarpone cream, and canned peaches! Great, right? What could be simpler than that? Look at how wonderful the section looks! Fine cream and small pieces of peaches, a real delight for the taste buds of any glutton! See you at the next recipe!!!