Cake with whipped cream, mascarpone and peaches. The perfect recipe for summer

7 eggs

8 tablespoons flour

1 pack of vanilla sugar

Salt

1 tablespoon water

1 tablespoon oil

1 baking powder

For mascarpone cream

200 grams of mascarpone

2 egg yolks

4 tablespoons of sugar

300 ml cream

For whipped cream

1 teaspoon vanilla essence

10 grams of agar

2 large boxes of peach compote

300 grams of cream

3 tablespoons of sugar

Zest from 1 lemon

1 pack of whipping cream

Preparation method

Beat the egg whites with a little salt until a stiff foam is obtained. Add a spoon of sugar, egg yolk, spoon of oil and spoon of cold water. Keep beating until the composition is homogeneous. Stop the mixer and add the flour. The composition will be poured into the form of a cake with removable walls, 23 cm in diameter and the top in the oven for 30-45 minutes. The cooled top is cut into 2 pieces which are drizzled with the juice from the peach compote. Beat the cream vigorously. It was creamy and I also added 2-3 tablespoons of powdered sugar. Beat egg yolks with sugar in an au bain marie way until melted. Put 1-2 tablespoons of peach juice from the compote into the gelatin. Heat a little and add on top of the egg yolk mixture. Once cooled, mascarpone cream or cream cheese is added to the cream and finally the whipped cream is added. After you finish the cream, we start assembling the cake. On the first surface we add a thin layer of mascarpone cream. Place the peach halves of the compote in a circle on top of the cream, as close as possible. Then we fill with the remaining cream, filling the gaps between the peaches well. Place the second top on top. Cover the cake with whipped cream. From the second tin of compote, cut the remaining peaches into slices, which we then arrange on the cake in a circle. Good appetite!