Peaches and Mascarpone Cream Tiara Cake

This Peaches and Mascarpone Cream Tiara Cake is a beautiful springtime dessert that I am happy to share. This would be perfect to serve for Easter or Mother's Day.

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. This one is filled with a sweetened mascarpone cream, topped with sliced peaches and jam, then decorated with homemade whipped topping.

9 inch tiara pan (or flan pan)

electric mixer

1 large and 1 medium size mixing bowl

2 small bowls or ramekins

rubber spatula

1 cup measuring cup for liquids

1 cup measuring cup for dry ingredient

1/2 teaspoon measuring spoon

offset spatula

colander

pastry brush

pastry bag and star tip (may use ziploc bag instead)

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 

Preheat oven to 350 degrees F. Spray tiara pan 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 half of the batter evenly into the pan. Tap pan 2 times on counter top to help air bubbles to rise. 

(This cake mix will make 2 cakes, so divide batter into 2 pans)

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. (I forgot to do this in mine and needed to do it after the whipped topping was on)

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.