Raspberry, Peaches and Mascarpone Cream Cake


For the cake:
225g (1 cup) butter
225g (1 cup) caster sugar
225g (1 + 1/2 cups) self-raising flour
2 tsp baking powder
4 eggs

For the peach puree:
410g can (250g drained) peaches in juice
For the mascarpone cream:
240ml double cream
225g (1 cup) mascarpone
1 tbsp icing sugar

To fill and decorate:
150g (1 +1/3 cup) raspberries
3 medium sized peaches (any type), sliced into pieces
Lemon balm or mint leaves

Read more at thespoonandwhisk.blogspot.co.uk



Stay Fancy! ;)

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