Cake of the week: summer peach chantilly cake

Ingredients

Cake:

• 1 stick unsalted butter, at room temperature
• 1 cup milk
• 2 tsp vanilla extract
• 2 1/4 cups flour
• 1 teaspoon baking powder
• 1/2 salt
• From sugar 1 2/3 cup
• 3 large egg whites, at room temperature

Filling:

• 16 oz. mascarpone
• ¼ cup heavy cream
• 5 tablespoons of powdered sugar
• 1 teaspoon vanilla coffee
• 3 peaches, sliced ​​(2 Peel before slicing, leaving the fly in 1 to use to decorate top of cake

Frosting Whipped Cream:

• ¼ cup cold water
• 1 tablespoon unflavored gelatin coffee
• 1 cup whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla coffee
• 1 tablespoon of meringue powder
• Tablespoons of corn starch 2

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Preparation

• Cake:
  Preheat oven to 350F. Grease and flour two molds to 8-9 inches.
• In a large bowl cream the butter until fluffy, about 3-5 minutes. Add milk and vanilla and mix.
  In another bowl combine flour, baking powder and salt.
  Add dry ingredients to the butter mixture.
• Mix until incorporated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds.
  Turn the mixer to medium speed and beat for 2 minutes.
• In another bowl, beat the egg whites until stiff peaks form.
  Add the egg whites with the remaining mixture. Beat 2 minutes more.
• Fill cake pans Feb. 8 or 9 inches. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Cool cakes for 15 minutes before turning out.
  Once the cakes are cooled, freeze for at least 1 hour (to make them easier to halve).
• Filling:
  Beat the cheese, cream, sugar and vanilla with mixer until smooth.
• Assemble cake:
  Cut two cakes in half (to make a 4-layer cake).
  Spread the mascarpone filling on the first layer, then cover with sliced ​​peaches. Repeat with each layer.
• Frosting Whipped Cream:
  Chill bowl and beaters for at least 15 minutes before use. Place the water in a small bowl in the microwave. Sprinkle gelatin over water and let soften 5 minutes.
• Dissolve gelatin microwave for 1 minute. Remove from microwave and let stand at room temperature for 10 minutes; Gelatin must be liquid but not hot when added to the cream.
• Remove the bowl and beaters in the refrigerator and pour the cream, sugar and vanilla extract. Beat until batter brands begin to show clearly.
• Add the cream gelatin mixture, pour in a steady stream while whisking constantly.
  Add the meringue powder and cornstarch. Beat until stiff peaks form.
• The gel outside of the cake. Decorate top of cake with skin and peach slices.
  Refrigerate for at least 30 minutes (preferably longer) before cutting.