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The Al Capone (peaches & cream cake)


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Rate this recipe 2.9/5 (80 Votes)


  • 3 eggs
  • 90 g flour
  • 90 g caster sugar
  • 1 half sachet of baking powder
  • 6 tablespoons juice from a big tin of peaches in syrup
  • 180 g mascarpone
  • 150 g low fat natural fromage frais
  • 40 g of brown sugar
  • 20 g of caster sugar
  • 2 tins of peaches in syrup or 3 very ripe peaches


servings 6
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly


Step 1

The sponge:
You will need a food mixer to make the sponge.
Weigh the sugar and the flour and put them in separate bowls. Add the baking powder to the flour.
Mount the egg whites with a pinch of salt. Add the sugar and keep whisking. Add the 3 yolks, lower the speed then add the flower, in sprinkles.
Turn off the mixer and pour the mix into a springform cake tin.
Bake in a preheated oven at 180°C for 20 minutes. Leave to cool, then moisten the cake with the peach juice, using a spoon. Leave to soak up the juice for 15 minutes.

Step 2

Mix the mascarpone and the fromage frais together. Add the brown sugar and the caster sugar. Mix well. Spread onto the cake sponge. Chill in the fridge for 1 hour.

Step 3

Cut the peaches into slices. Drain them on kitchen roll for 10 minutes. Arrange them in a flower pattern on top of the cake. Return to the fridge until it's time for dessert!

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