Raspberry peach layer cake recipe

With such hot weather, what could be better than a fresh fruit cake to pamper yourself?

Making layer cakes, we won’t lie to each other, it just sounds so hard! We have the impression that we will begin to prepare an endlessly complex cake. Good news, this cake will make you change your mind because it’s so easy to make, like a yogurt cake! This cake is low on sugar, so you can enjoy it without the guilt.

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Raspberry and peach cake recipe

Serves 6 to 8 people
Preparation time: 15 minutes
cooking time: 20 minutes

Ingredients :

To prepare the sponge cake:
– 4 eggs
125gm brown sugar
– 125 grams of flour
– One bag of baking powder

To prepare the mascarpone whipped cream:
– 500 grams of mascarpone
50 cl of whipping cream with 35% fat
– 100 grams of powdered sugar
1 capsule of vanilla or 1 CAS of vanilla extract or 1 CAC of ground vanilla seeds

For installation:
– 10 cl of raspberry coulis
– 250 grams of raspberries
– 8 peaches

Image credit: Guillaume Marinette

  1. Heat the oven to 180°C. Prepare all the materials you will need because the sponge cake does not wait until it is done. Start with the sponge cake: separate the egg whites and egg yolks. Using an electric mixer or a pastry robot, beat the egg whites and mix the sugar 3 times. Using the vertical mixer, you can add all the sugar from the start.

    Image credit: Guillaume Marinette

  2. Once the egg whites are whisked, mix the egg yolks, flour, and baking powder very quickly.

    Image credit: Guillaume Marinette

  3. Pour the preparation into a dish that is not wide, but ideally high. Don’t forget to grease or line it with baking paper and bake for 20 minutes. to calm down.

    Image credit: Guillaume Marinette

  4. Meanwhile, using an electric mixer or a pastry robot, whisk together the liquid cream mixed with mascarpone, powdered sugar, and vanilla. When the cream is very stiff, place it in a piping bag with a grooved tip. Fabulous book. Remove the mold and cut the sponge cake in the direction of its thickness into two equal parts.

    Image credit: Guillaume Marinette

  5. Cover the two sponge cakes with cole berries. Cover with peach slices.

    Image credit: Guillaume Marinette

    Image credit: Guillaume Marinette

  6. A big pile of whipped cream, then raspberries. Put the second disk decorated with peaches, and again a pile of whipped cream. Decorate with fruits.

    Image credit: Guillaume Marinette

    Image credit: Guillaume Marinette

    Image credit: Guillaume Marinette

  7. Refrigerate until tasted.

    Image credit: Guillaume Marinette

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