Birthday Peach Cake

A classic, large cake, simple to make. Perfect for birthdays for both children and adults!

Ingredients

Biscuit:

• 6 eggs (room temperature), separated into yolks and whites
• 2 cups (320 g) powdered sugar
• 2/3 cup (100 g) wheat flour
• 2/3 cup (100 g) potato flour

Cream Filling:

• 500 g mascarpone cheese
• 500 ml heavy cream (36% fat), well chilled
• 1 cup powdered sugar

Filling:

• 1 large can of peaches in syrup (480 g of fruit)
• 1/2 cup blended peach jam

Soak:

• 4 tablespoons peach syrup (from the can)
• 2 tablespoons peach liqueur or an additional 2 tablespoons of peach syrup
• 5 tablespoons brewed green tea, cooled
• 2 tablespoons lemon or lime juice

Decoration:

• 50 g white chocolate

Preparation

Biscuit:

1. Preheat the oven to 180°C (356°F). Grease a 24-26 cm (9.5-10 inch) springform pan with butter and sprinkle with breadcrumbs.
2. Beat the yolks with half of the powdered sugar for about 7-8 minutes until a fluffy and thick mixture forms. In another bowl, beat the egg whites with the remaining powdered sugar for about 7-8 minutes until you get a thick and glossy meringue.
3. Sift the wheat flour and potato flour twice into a separate bowl and mix well.
4. Gently fold the yolks into the meringue using a spatula. Then, sift in 1/3 of the flour mixture and gently fold in, being careful not to deflate the batter. Repeat with the remaining flour in two more additions.
5. Pour the batter into the prepared pan and smooth the top. Place on the middle rack of the preheated oven and bake for 40 minutes. Let the biscuit cool completely; it can be used immediately or left to rest for a day.

Cream Filling:

1. Whip the chilled heavy cream with the powdered sugar until very stiff peaks form. Gently fold in the mascarpone cheese using a spatula. Refrigerate until ready to use.

Filling:

1. Reserve one peach half and chop the rest into cubes. Mix the chopped peaches with the blended peach jam and set aside.

Soak:

1. In a small bowl, mix the peach syrup, liqueur (if using), green tea, and lemon or lime juice.

Assembly:

1. Remove the cooled biscuit from the oven and place on a wire rack. Once completely cool, trim off the crispy top, crumble it, and set aside to coat the sides of the cake.
2. Slice the biscuit horizontally into three layers.
3. Place the bottom layer on a serving platter. Spread half of the peach filling (peaches with jam and any juice) over the bottom layer and drizzle with 1/3 of the soaking mixture. Spread 1/3 of the mascarpone cream over the filling.
4. Place the second layer on top, drizzle with another 1/3 of the soaking mixture, and spread the remaining peach filling and another 1/3 of the mascarpone cream.
5. Place the final layer on top, drizzle with the remaining soaking mixture, and cover the top and sides with the remaining mascarpone cream.
6. Press the crumbled biscuit top and crumbs from the sliced layers onto the sides of the cake. Decorate the top with the reserved peach half, sliced, and shavings of white chocolate.
7. Chill the cake in the refrigerator until ready to serve. It can be served immediately after assembly or after 2-3 hours of chilling.