This Peach & Raspberry Cream Cake is so delicious.
To capture the best flavor of ripe, juicy peaches, I cube very ripe peaches and blend them with fresh raspberries, a few drops of peach essence, and freshly squeezed lemon juice for a tangy twist. “The peach essence has a flavor like ripe, sweet, and delicious peaches bursting with nectar,” making the filling irresistibly delicious.
After chilling the peach and raspberry mixture in the fridge for a few hours, it is then combined with rich mascarpone cream to create a dreamy filling.
This cake features four layers of soft sponge cake, each filled with the mascarpone cream and peach-raspberry mixture, and then finished with a smooth coat of mascarpone cream.
For the best results, make sure to use very ripe, in-season peaches when preparing this filling. Peaches that aren’t at their peak ripeness will lack the juicy, sweet flavor that makes this cake so special.
I hope you enjoy this Peach & Raspberry Cream Cake as much as I do!
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