Boozy Peaches and Mascarpone Layer Cake

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Step 1

GÉNOISE

Step 2

Preheat the oven to 350°F. Butter two 9-inch cake pans and line each with a round of parchment.

Step 3

Melt the butter in a small saucepan and set aside.

Step 4

In a stand mixer or using handheld electric beaters, beat the egg whites until soft peaks form, about 4–5 minutes. Transfer to a clean, cold bowl and set aside.

Step 5

Combine the yolks and superfine sugar in the mixer and beat at medium-high speed until they are pale and leave a trail of ribbons, about 5–6 minutes. Whisk in the melted butter and vanilla.

Step 6

Place a sieve over the mixing bowl and sift in the flour and salt. With a light but decisive touch, fold the flour into the yolks. Fold in roughly a third of the beaten egg whites, to lighten the mixture, then fold in the remaining whites, taking care not to deflate the batter. There should be no visible streaks.

Step 7

Pour the batter into the prepared pans and use an offset spatula to spread it evenly out to the edges. Bake for 25–30 minutes, or until golden and springy to the touch. Transfer to a cooling rack. After 10 minutes, invert onto the rack and let the cakes come to room temperature.

Step 8

PEACHES AND CREAM

Step 9

Place your peeled and sliced peaches in a nonreactive bowl and set aside.

Step 10

Bring the sugar and rum to a simmer, stirring to dissolve the sugar. Pour this over the peaches and let them mingle for at least 30 minutes at room temperature or up to 2 hours in the fridge.

Step 11

In a stand mixer or using handheld electric beaters, whisk the mascarpone and confectioners’ sugar at low speed to combine. With the mixer still running on low, slowly pour in the cream. Increase the speed to medium-high and whip until the cream becomes thick and forms soft peaks. Mix in the vanilla. Cover and refrigerate until ready to use.

Step 12

ASSEMBLY

Step 13

Use a serrated knife to cut each cake horizontally into two layers.

Step 14

Strain the peaches, reserving the liquid to use as a soaking syrup for the cakes.

Step 15

Place one cake layer on a platter or cake stand. Brush with the peach syrup. Once absorbed, spread about a quarter of the mascarpone cream onto the cake, then top with a third of the peaches. Place another cake layer on top and repeat the process to make a four-layer cake. The top of the cake should be covered only in cream. Just before serving, peel and slice the remaining peaches and arrange the slices in a pretty pattern on top of the cake.

Step 16

Serve immediately or refrigerate for 2–3 hours, until ready to serve.