Chilled Cake with Mascarpone and Peaches
The Cool Cake with Mascarpone and Peaches is a delicacy that perfectly combines the flavors of chocolate with the freshness of fruits, offering an unforgettable culinary experience. This recipe is not just a dessert but a true celebration of tastes, ideal for any special occasion or simply to indulge yourself.
Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 12
Ingredients
For the base:
- 6 fresh eggs
- 5 tablespoons of milk
- 6 tablespoons of powdered sugar
- 3 tablespoons of oil
- 150 g of flour
- 35 g of cocoa
- 1 1/2 packets of baking powder
- 1 vanilla essence
For the cream:
- 300 ml of whipping cream (or liquid cream)
- 250 g of mascarpone
- 200 ml of milk
- 2 egg yolks
- 9 tablespoons of powdered sugar
- 1 tablespoon of cornstarch
- 15 g of gelatin
- Peaches (or apricots) from compote
For soaking the base:
- The juice from the peach compote (or apricots)
For the glaze:
- 150 g of chocolate (50% cocoa)
- 100 ml of liquid cream or whipping cream
The story behind the recipe
This cake is inspired by the tradition of chocolate and fruit desserts, which have been appreciated over time for their combination of flavors and textures. The moist chocolate base perfectly blends with the airy mascarpone cream and sweet fruits, creating a dessert that celebrates the richness of natural ingredients. It is a perfect example of how sweetness can be refined yet comforting.
Step by step: Preparing the Cool Cake with Mascarpone and Peaches
1. Preparing the base
- Separating the eggs: Start by separating the egg whites from the yolks. It is important to use fresh eggs, as they provide better taste and a fluffier texture.
- Beating the egg whites: Beat the egg whites in a large bowl, gradually adding 3 tablespoons of powdered sugar until you achieve a firm and glossy foam. This step is essential for giving the base a fluffy texture.
- Mixing the yolks: In another bowl, mix the yolks with the remaining powdered sugar, oil, and milk until you obtain a homogeneous mixture.
- Incorporating the dry ingredients: Sift together the flour, cocoa, and baking powder. Add these ingredients to the yolk mixture, gently mixing with a spatula.
- Combining with the egg whites: Carefully fold the egg white foam into the chocolate mixture, using circular motions to maintain the air in the egg whites.
- Baking: Preheat the oven to 180°C. Pour the mixture into a baking pan lined with parchment paper and bake for 25-30 minutes. Check if it is done using a toothpick – if it comes out clean, the base is perfect.
2. Preparing the cream
- Cooking the yolks: In a small saucepan, combine the yolks with the powdered sugar, milk, and cornstarch. Cook over low heat, stirring constantly, until thickened. Once the cream has cooled, add the hydrated gelatin (previously) and mix well.
- Whipping the cream: In a separate bowl, whip the cream until it becomes firm.
- Combining the ingredients: Gently fold the yolk cream into the whipped cream. Add the mascarpone and continue mixing until you obtain a smooth and homogeneous cream.
3. Assembling the cake
- Soaking the base: After the base has completely cooled, cut it into two equal parts. Soak each layer with the juice from the peach compote, providing additional moisture to the bases.
- Adding the cream: Place the first part of the base on a serving platter and spread half of the mascarpone cream. Add the fruits from the compote on top, then cover with the second part of the base and the remaining cream.
4. Preparing the glaze
- Melting the chocolate: In a bowl, melt the chocolate together with the liquid cream in a bain-marie or microwave, stirring constantly until smooth.
- Glazing the cake: Pour the chocolate glaze over the assembled cake, allowing it to drip down the sides for an attractive appearance.
Serving and variations
The Cool Cake with Mascarpone and Peaches is served cold, making it ideal for warm summer days or parties. You can decorate it with a few slices of fresh peaches or mint leaves for an extra touch of freshness.
If you want to explore healthier options, you can use coconut sugar instead of white sugar or replace peaches with other seasonal fruits, such as raspberries or strawberries.
Drink recommendations
To complement this delicacy, I suggest serving it alongside a cold fruit tea or a refreshing lemonade. Additionally, a glass of white wine or prosecco can turn the dessert into an unforgettable experience.
Nutritional benefits
This cake contains nutrient-rich ingredients, such as eggs (which provide quality protein), cream (a source of calcium), and fruits (full of vitamins and antioxidants). However, it is important to consume it in moderation, considering the sugar and calorie content.
Frequently asked questions
1. Can I use other fruits?
Yes! You can experiment with various fruits from compote or even with fresh fruits, depending on your preferences.
2. How can I store the cake?
The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days.
3. Is this recipe suitable for vegans?
This recipe contains animal-derived ingredients, but you can adapt it using vegan alternatives, such as tofu for mascarpone and almond milk.
4. What can I do if I don’t have gelatin?
You can omit the gelatin, but the cream will be less firm. An alternative would be to use agar-agar to achieve a similar consistency.
The Cool Cake with Mascarpone and Peaches is more than just a dessert; it is a taste experience that brings joy and indulgence. So, put on your chef's apron and get ready to delight the taste buds of your loved ones!
Ingredients: For the cake: 6 eggs, 5 tablespoons of milk, 6 tablespoons of powdered sugar, 3 tablespoons of oil, 150g of flour, 35g of cocoa powder, 1 1/2 packets of baking powder, 1 vanilla essence. For the cream: 300ml of whipped cream (or liquid cream), 250g of mascarpone, 200ml of milk, 2 egg yolks, 9 tablespoons of powdered sugar, 1 tablespoon of cornstarch, 15g of peach (or apricot) gelatin from compote. For soaking the cake: juice from peach (apricot) compote. For the glaze: 150g of chocolate (50% cocoa), 100ml of liquid cream or whipped cream.
