Chocolate mascarpone cake with peaches

Name: Chocolate mascarpone cake with peaches
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 150 g Soft Caramels; 100 g Whipped cream; 100 g Dark chocolate; 125 g Flour; 1 TABLESPOON Cocoa powder; 2 TEASPOONS Baking Powder; 125 g soft butter; 100 g Sugar; 3 Eggs (size M); 600 g Peaches; 500 g Mascarpone; 2 (213 g) Glasses Fluff Marshmallow Spread; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

150 g Soft Caramels
100 g Whipped cream
100 g Dark chocolate
125 g Flour
1 TABLESPOON Cocoa powder
2 TEASPOONS Baking Powder
125 g soft butter
100 g Sugar
3 Eggs (size M)
600 g Peaches
500 g Mascarpone
2 (213 g) Glasses Fluff Marshmallow Spread
7-10 Tbsp Fat and flour

Directions

1
For the sauce unpack candies, cut them into small pieces. Bring cream and candies to the boil. Simmer while stirring until the sweets are completely dissolved. Let the sauce cool down and chill
2
Chop the chocolate and melt over a warm water bath. Mix flour, cocoa and baking powder. Whip butter and sugar with the whisk of the hand mixer until light creamy. Stir in the eggs one by one. Stir in chocolate and flour mixture one after the other
3
Put the dough into a greased and flour-sprinkled springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes. Let the finished cake rest in the mould for about 10 minutes, remove from the mould and let it cool down completely
4
Wash and halve peaches, remove stones, cut the flesh into slices and halve them. For the cream mix mascarpone and fluff
5
Cut the cake in half horizontally. Spread half the cream, peaches and caramel sauce on the bottom cake layer. Place the second cake layer, the remaining cream, peaches and sauce on top
6
Waiting time approx. 1 hour