Peach Mascarpone cake

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two soft Victoria sponge cakes layered with macerated peaches and whipped mascarpone cream.

INGREDIENTS

self-rising flour baking powder unsalted butter granulated sugar eggs whole milk pure vanilla extract peaches mascarpone heavy cream powdered sugar

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1

Cream the butter and sugar then add the other wet ingredients followed by the flour.

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2

Divide the batter into two 8-inch (20 cm) cake pans.

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3

Bake for 20-23 minutes at 350°F (180°C) until golden brown.

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4

Combine the peaches with 3 tbsp sugar and let rest for 30 minutes until a syrup forms.

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5

Whip the mascarpone, powdered sugar, cream, and vanilla until thick and spreadable.

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6

Assemble the cake layers together with the peaches and mascarpone cream.

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