Peach Mascarpone Tart

Try this delicious cake recipe:

Knead dough

– Cook the dough from the ingredients listed and roll it out on a greased springform pan (28 cm). Prick the base several times with a fork. Bake with a cake ring.

Current…..: 200 °C (preheated) Hot air.: 180 °C (preheated) Gas…….: Level 3-4 (preheated) Baking time: 15 min.

Remove the base from the springform pan, but cool on top.

Dark sponge cake dough

– Cook from the listed ingredients, fill into a springform pan (26 cm, bottom greased, covered with parchment paper), bake on the spot.

Power…..: 180 degrees (preheated) Gas…….: Level 3 (preheated) Baking time: 25 min.

Turn out sponge cake onto cake rack lined with parchment paper, cool, cut once horizontally.

Light sponge dough

– from the listed ingredients, spread on a baking tray (38 x 28 cm, covered with parchment paper), bake on the spot.

Current…..: about 200 °C (preheated) Gas…….: Level 3-4 (preheated) Baking time: about 8 min.

Turn the cake out onto parchment paper sprinkled with sugar, cool, remove the parchment paper. Spread sponge with 150g of the apricot jam. Fold long sides to the center so that a gap of 2 cm remains, then fold these sides on top of each other, cut roll evenly into 22 pieces about 1, 5 cm wide.

For soaking

Make water with sugar in a small saucepan for 5 min, add peach liqueur, cool. Drizzle on both dark sponge cake layers.

Mascarp

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