Peach Cream Sponge Sandwiches
Chez's Recipe
Sponge
Ingredients
Filling
Ingredients
Method
Tip
When glazing, brush lightly. The less you glaze, the shinier it will look.
Sponge
Ingredients
- 4 eggs
- 115g caster sugar
- 1 teaspoon of vanilla extract
- 115g flour, sifted
Filling
Ingredients
- 400g can of sliced peaches, well drained, thinly slice 1/4 of the peach slices, the remainder cut into 2cm prices.
- 200g mascarpone
- 250ml of apricot jam
Method
- Preheat oven to 200'c.
- Line a shallow baking dish, about 28cm x 18cm, with baking paper.
- Beat eggs, sugar and vanilla for about 5 minutes until very thick and pale in color. Fold in the flour.
- Pour mix into the baking dish. Place in oven for 10-15 minutes or until a skewer inserted into the middle comes out clean.
- Remove from the oven, allow to cool, then turn out onto a clean surface and peel off the paper.
- Trim the edges and cut into 32 equal rectangles.
- Slice each rectangle through in half, horizontally. Mix 1/4 of the thinly sliced peaches with the mascarpone. Spread a little on the bottom half of each rectangle. Replace the top half and press down gently so it sticks to the mascarpone mix.
- Melt the jam over a low heat until runny.
- Glaze the cakes by brushing the top of each cake with a little jam. Place half a peach on top of each and brush well with the jam. Refrigerate for 30 minutes then serve.
Tip
When glazing, brush lightly. The less you glaze, the shinier it will look.