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.
PEACHES AND MASCARPONE CREAM TIARA CAKE
Ingredients
- CAKE:
- No Stick Cooking Spray
- 1 (15.25oz) box yellow cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- FILLING:
- 8 oz container mascarpone cheese, room temperature
- 1 cup confectioner sugar
- 1/2 teaspoon almond extract
- TOPPING:
- 1 ½ cups heavy cream
- 1/2 cup confectioner sugar
- 1 1/2 cup peaches,drained and sliced
- 1/4 cup peach jam
Instructions
- Preheat oven to 350 degrees F. Spray (2) tiara pans with no stick cooking spray.
- Place the cake mix into a large mixing bowl, add the water, oil and eggs. Beat with an electric mixer, on medium speed, for 2 minutes.
- Spread the batter evenly into the pan. Tap pan 2 times on countertop to help air bubbles to rise.
- Bake 17-18 minutes, or until cake is light golden brown and toothpick inserted into center of cake comes out clean. Remove from the oven and cool about 6 minutes.
- Carefully invert cake onto a wire cooling rack. Allow to cool completely. Transfer cake to serving platter.
- While cake is baking, place the peaches into a colander to drain.
- When cake is cooled, prepare the mascarpone filling. Place mascarpone cheese, confectioner sugar, and almond extract into medium sized mixing bowl. Beat with electric mixer until ingredients are well combined and smooth. Spread filling into the center indentation of the cake. Refrigerate for 30 minutes.
- Prepare the whipped cream. Place heavy whipping cream and confectioner sugar in a medium sized bowl and beat on high speed with electric mixer until stiff peaks start to form. 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. If cake will not be served for several hours you may do this step later or even add the whipped topping to the cake slices.
- Refrigerate unused cake.
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
Almond Berry Tiara Cake with Fresh Raspberry Sauce
I created this cake as a contest entry on a fun site called
Instructables. I did win a gift card and felt so honored. This site has many contests and various kinds of projects.
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