Mascarpone Peach Tart




Rating: 3.08 / 5.00 (37 Votes)


Total time: 1 hour

For the cake:







For the cream:







For the decoration:



Instructions:

For the mascarpone peach tart, separate the eggs and beat the egg whites until stiff. Beat the yolks, powdered sugar and water until creamy and thick.

Sift flour well with the baking powder and mix in. Carefully fold in the snow and pour the cake mixture into a greased springform pan.

Bake in the oven at 180 °C top/bottom heat for about 45 minutes. Remove the cake from the oven, let it cool down and take it out of the springform pan.

For the cream, whip the whipped cream until stiff. Stir the mascarpone with the powdered sugar until smooth and mix well with the gelatine into the whipped cream. Drain the peaches well, cut into small cubes and stir into the cream. Cut the base 1x in half.

Place a springform ring around the cake and spread the cream on the base. Place the lid on top and refrigerate for approx. 4 hours. Whip the cream until stiff, spread on the mascarpone peach tart and decorate as desired.

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