John Myers
Mascarpone Peach Pluck Cake
The perfect mascarpone peach pluck cake recipe with a picture and simple step-by-step instructions.
- For the dough:
- 150 g Cold butter
- 300 g Flour
- 1 Egg
- 5 tablespoon Water
- 100 g Sugar
- 2 teaspoon Unsweetened cocoa
- 1 pinch Salt
- For the filling:
- 1 Can Peaches 480 ml drained.
- 500 g Quark lean
- 500 g Mascarpone
- 250 g Sugar
- 5 tablespoon Lemon juice
- 1 packet Vanilla pudding
- 4 tablespoon Semolina
- Pour the peaches into a colander and drain well.
- In a mixing bowl, make a kneading dough from flour, butter, egg, sugar, water, cocoa and a pinch of salt. Shape the dough into a ball, wrap it in foil and put it in the fridge for about 30 minutes.
- Mix the quark, mascarpone and sugar together well in a bowl. Add the vanilla pudding, semolina and lemon juice and stir everything well. Cut the peaches into pieces, add and fold in. Remove 75 grams from the cooled dough and set aside. Put the dough in the prepared springform pan, roll it out on the floor and pull up one edge. Prick the dough base several times with a fork, pour in the mixture and smooth it out.
- Place the cake in the oven preheated to 150 degrees and bake for 30 minutes. Roll out the 75 grams of dough and pluck into pieces. After the first baking time, take the cake out of the oven and cover with the pieces of dough. Now put the cake back in the oven and bake for another 30 minutes at the same temperature. After the baking time, take it out of the oven and let it cool down in the tin.
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