Cake of the Week: Summer Peach Chantilly Cake

6 servings
20 min
45 min
Very Easy





Frosting Whipped Cream:


  • 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.

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