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Peaches and Mascarpone Cream Tiara cake is an easy refreshing summertime dessert.
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PEACHES AND MASCARPONE CREAM TIARA CAKE

Peaches and Mascarpone Cream Tiara Cake is a yellow cake, filled with a sweetened mascarpone cream, topped with sliced peaches and jam, then decorated with homemade whipped topping.
Course Desserts
Cuisine American
Keyword Peach Cakes, Peach Desserts, Tiara Cakes
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8
Calories 350kcal
Author pamelashank2015

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.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
NOTES
  • Spray the cake pan very well so the cake will not stick. Remove from the oven to a cooling rack. Allow the cake to cool 10-15 minutes before removing.  Invert it carefully onto a cake platter.
  • May use a pudding in the filling instead of mascarpone cheese filling if desired.
  • This recipe is for homemade whipped cream, but you could use store bought if needed.
  • Drain the peaches very well before arranging on the cake.
  • It is best served the day it is made.  If you need to make it a day in advance, bake the cake and wrap with Cling Wrap. The mascarpone filling can be put on the cake, and refrigerate. Add the peaches and whipped cream the day of serving cake.