Delicious peach cake



The delicious peach cake is a summer dessert that already from the name suggests goodness and freshness. Two discs of sponge cake, soaked with the same juice of the macerated peaches, contain a "fluffy" filling, a soft cream based on cream and mascarpone. A cascade of chopped nectarines will make each slice a riot of flavor! A dessert with a candid and elegant appearance that in its simplicity also lends itself to the most important occasions. So what are you waiting for, follow the instructions step by step and delight yourself with our delicious peach cake!


Ingredients for a mold with a diameter of 9 inches (22 cm)
Eggs 3 (160 g) - medium
Sugar ½ cup (100 g)
Flour 00 ¾ cup (90 g)
Potato starch 3 tbsp (30 g)
Baking powder 1 tbsp (8 g)
For the peaches
Nectarines 1 lb (500 g)
Sugar 1 ¾ tbsp (20 g)
Lemon juice 1
For the cream
Mascarpone cheese 2 ¼ cups (500 g) - cold
Heavy cream 2 cups (500 g) - cold
Sugar ⅔ cup (125 g)
Lemon peel to taste
For decorating
Nectarines 3 ½ oz (100 g)
Mint to taste
Lemon peel to taste

How to prepare Delicious peach cake

To make the delicious peach cake, first wash the peaches for the filling and cut them into cubes 1. Transfer the peaches to a bowl, add the lemon juice 2 and sugar 3.

Mix well and let it rest for 30 minutes, in this way they will release some of their juice 4. Proceed to preparing the dough: pour the eggs and sugar into a bowl 5 and whisk them with an electric whisk for about 3 minutes, then add the flour 6.

When the flour has been completely absorbed, add the starch 7 and the yeast, one at a time 8. Continue to work with the whips until the mixture is smooth and homogeneous. Pour the dough into a 22 cm diameter mold that you have previously greased and floured 9. Bake in a preheated static oven at 355°F (180°C) for 15-17 minutes. Before taking out of the oven, check the cooking with a toothpick, then let it cool completely in the mold.

Meanwhile, prepare the cream: in a bowl add the mascarpone and cream cold from the fridge, then add the sugar 10 and the grated lemon zest 11 and whip with an electric whisk 12.

The consistency should be firm, but not too whipped 13; transfer the cream into a piping bag without a nozzle. When the cake has cooled completely, cut it in half horizontally using a serrated knife 14 to obtain 2 discs 15.

At this point, drain the peaches collecting the maceration liquid in a bowl that you will need to wet the cake 16. Brush the first disc from the cut side 17 and spread a layer of cream, leveling it with a spatula. Then form a ledge along the edge, so that the peaches do not slip out 18.

Evenly distribute the diced peaches 19 and cover with the second disc of cake with the cut side facing up 20. Brush the surface with the peach juice 21.

Cover the cake with the remaining cream 22 and level it with a spatula, both on the surface and on the edges 23. Finally garnish with sliced peaches, lemon zest and mint leaves. Your delicious peach cake is ready to be served 24!


The greedy peach cake can be stored in the refrigerator for up to 2 days.

You can freeze the base of the cake after baking it and letting it cool completely.


Choose peaches at the right point of ripeness so that they release enough juice. If you wish, you can flavor them with mint or basil leaves!

For a better yield you can cover the peaches on the surface with fruit jelly.