Roasted Peach Sponge Cake with Cardamom-Whipped Mascarpone

By daiseyduck

Ingredients

• inch inch cake pans Parchment paper Scissors Chef’s knife or a paring knife Stand mixer fitted with the whisk attachment Mixing bowls Measuring cups and spoons Fine
• mesh sieve Whisk Rubber spatula Cake tester or toothpick Oven mitts Wire cooling rack Small plate Cutting board Large skillet Wooden spoon Metal spatula Cake plate or a large rimless plate for the cake Offset metal spatula or butter knife

Details

Servings 9
Adapted from souschefseries2012.com

Preparation

Step 1

DIRECTIONS

1. Preheat the oven to 375°. Place a cake pan on top of a sheet of parchment paper and trace around its edge to make a parchment circle. Cut the circle out and set aside. Repeat so you have 2 paper circles. Lightly grease the cake pans with

2 tablespoons butter (1 tablespoon per pan)

Fit 1 parchment circle into each cake pan, then turn the paper over so the greased side faces up. Set the pans aside.

2. In the bowl of a stand mixer fitted with the whisk attachment, place the

Egg yolks

Whole eggs

Beat on medium, and in a slow and steady stream, add

¾ cup granulated sugar

Increase mixer speed to high, and whip until the eggs are thick and pale, 2 to 3 minutes. Remove the bowl from the stand and place on your work surface. To a fine-mesh sieve, add

1½ cups cake flour

Use the whisk to fold it into the egg mixture until no dry streaks remain. Scrape the batter into the 2 prepared cake pans using the rubber spatula and smooth out the top so the batter is even. Bake until golden and the cake tester or toothpick inserted into the center of the cake comes out clean, about 20 minutes. Remove the cake from the oven using oven mitts and set aside to cool for 10 minutes before turning the cake onto a wire cooling rack to cool completely.

3. On the small plate, place the remaining

1½ tablespoons flour

Into the flour, dip the cut side of each

Peach

Set the peaches on a plate, floured side up. Heat the large skillet over medium-high heat for 2 minutes. Add the

Dark brown sugar

Water

Stir occasionally with the wooden spoon, and once the sugar is dissolved, stir in the remaining

1½ tablespoons butter

Place the peaches in the pan floured side down and cook until the sauce begins to thicken and pool around the peaches, about 5 minutes. Use the metal spatula to turn the peaches over and cook the other side until the bubbles around the peaches begin to burst and the syrupy mixture smells toasty, about 5 minutes longer. Transfer the peaches back to the plate and set aside to cool, then cut each half into 5 slices. Set the syrup aside for finishing the cake.

4. Make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, place the

Mascarpone cheese

Beat on medium speed, and in a slow, steady stream, add the

Heavy cream

Once the cream is incorporated, add the

Remaining ¾ cup granulated sugar

Ground cardamom

Increase the mixer speed to high and beat until the mixture forms medium-stiff peaks, about 3 to 5 minutes.

5. Place 1 cake layer on a cake plate. Arrange the peaches evenly over the cake, then set the second cake layer on top of the peaches. Use the offset metal spatula or butter knife to frost the top and sides of the cake with the mascarpone frosting. Drizzle with the reserved peach syrup and refrigerate until serving.

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