This Peaches and Mascarpone Cream Tiara Cake is a beautiful spring or summertime dessert that I am happy to share.
The tiara pans that I have, were purchased in the 1980’s. I remember creating so many different cakes and filling the center with pudding or mascarpone cheese, then topping with canned pie filling or fresh fruits. These pans are also called Mary Ann or flan pans. This dessert was created using a boxed yellow cake mix. It makes 2 of these cakes, so I always put one in the freezer for later use. Peaches and Mascarpone Cream Tiara Cake is filled with a sweetened mascarpone cream, topped with sliced peaches and jam, then decorated with homemade whipped topping.
HOW TO MAKE THIS CAKE:
- Prepare the cake mix as instructed on box. Spray (2) 9-inch tiara (or flan pan) with no stick cooking spray. Spread evenly between 2 pans.
- Bake cake about 18 minutes, until center comes out clean when toothpick is inserted into center. Cool for 5-6 minutes then invert onto wire rack to cool.
- While cake is baking, place the peaches into a colander to drain.
- When cake is cooled, prepare the mascarpone filling. Spread into the well of the cake and refrigerate about 30 minutes.
- Make the whipped topping and refrigerate until ready to use.
- Arrange the drained peach slices on top of mascarpone layer. Warm the peach jam about 12 seconds in the microwave and brush over the peaches. Add the whipped topping to edges of cake by piping in a pastry bag, or dropping by spoonfuls.
For a tiara cake recipe from scratch, see my
I created this cake as a contest entry on a fun site called
AutoDesk Instructables. I did win a gift card and felt so honored. This site has many contests and various kinds of projects.