Peach and Mascarpone Slices

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 4 Eggs (size M)
  • 225 g Sugar
  • 150 g Flour
  • 1/2 TEASPOON Baking Powder
  • 25 g Cocoa powder
  • 7 (125 g each) Peaches
  • 4 TABLESPOONS Apricot liqueur
  • 750 g Mascarpone
  • 750 g Low-fat curd
  • 2 packages Cream stabiliser
  • 1 package Vanillin sugar
  • 50 g Dark chocolate coating
  • 20 g ground pistachios
  • baking paper
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff and gradually add 100 g sugar. Stir in egg yolk. Mix flour, baking powder and cocoa, sieve over it and fold in. Spread on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. Sprinkle a tea towel with sugar, turn the base upside down.

  2. 2

    Peel off baking paper. Let the base cool down. Lightly scratch peaches with a sharp knife. Scald with boiling water. Pour off, rinse with cold water and peel skin. Remove stones, cut peaches into cubes. Bring 3 tablespoons of water, liqueur and 25 g sugar to the boil in a pot, add peaches, cover and cook for 5-6 minutes. Drain and let cool. For the cream, stir mascarpone and quark with the whisk of the hand mixer until smooth. Mix the cream firmer with vanillin sugar and 100 g sugar, allow to trickle in. Cut the sponge in half once. Spread half of the cream on a cake base, spread 2/3 of the peaches on top, press down slightly. Cover with the second cake base.

  3. 3

    Bring 3 tablespoons of water, liqueur and 25 g sugar to the boil in a pot, add peaches, cover and cook for 5-6 minutes. Drain and let cool. For the cream, stir mascarpone and quark with the whisk of the hand mixer until smooth. Mix the cream firmer with vanillin sugar and 100 g sugar, allow to trickle in. Cut the sponge in half once. Spread half of the cream on a cake base, spread 2/3 of the peaches on top, press down slightly. Cover with the second cake base. Spread the rest of the cream on it and spread the rest of the peaches on it. Chill for 1 hour. Chop the chocolate coating and melt over a warm water bath. Cut the cake plate into triangles. Pour the chocolate coating into a small piping bag and decorate the pieces with it. Sprinkle with pistachios, let dry

  4. 4

    Spread the rest of the cream on it and spread the rest of the peaches on it. Chill for 1 hour. Chop the chocolate coating and melt over a warm water bath. Cut the cake plate into triangles. Pour the chocolate coating into a small piping bag and decorate the pieces with it. Sprinkle with pistachios, let dry

Nutrition Facts

KCAL
540 kcal
CARBS
44 g
FATS
31 g
PROTEINS
16 g

Categories & Tags

Cakes & PastriesCakeFruit