Peach Mascarpone Cake with Sprinkles

Rating: 3.00 / 5.00 (5 Votes)

Total time: 45 min

Servings: 1.0 (servings)





For sprinkling:


A great pie recipe for any occasion:

Drain peach halves and cut in half*.

Grease a baking tray (36×40 cm). Beat butter and sugar until creamy. Fold in eggs one at a time. Combine flour and baking powder and fold in briefly in batches, alternating with the milk. Spread the dough on the baking tray.

For the crumbles, beat flour, sugar and butter with the dough hook of the hand mixer until crumbles form.

Beat eggs, sugar and vanilla sugar with the whisk of the mixer until creamy. Fold in mascarpone and sour cream or crème fraiche. Spread the mascarpone cream on the dough. Place the peaches on top. Sprinkle with crumble.

Bake in a heated oven at 200 degrees for about 35 minutes.

Cool. Sprinkle with hail sugar.

Can be frozen.

omitted. Cake very juicy and fluffy, can be cooked just as well the day before.

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