Layered Peach Cake

Making the Cake

1. Preheat and Prep: Preheat your oven to 350°F. Mix the milk with the lemon juice and let it sit for 10 minutes to curdle.
2. Creaming: In the bowl of a food processor, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
3. Combine Dry Ingredients: Gradually add the flour, baking powder, baking soda, and vanilla, mixing until just combined.
4. Add Milk: Slowly pour in the curdled milk, mixing until the batter is smooth.
5. Bake: Grease three 6-inch (15 cm) springform pans. Divide the batter evenly among the pans and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.

Making the Cream

1. Prepare Mascarpone: Gently mix the mascarpone with a spatula to soften.
2. Whip Cream: In a clean food processor bowl, pour in the double cream and add the mascarpone. Start whisking at a slow speed, gradually increasing until the mixture begins to thicken.
3. Add Sugar: Once thickened, add the icing sugar and continue whisking until stiff peaks form.
4. Prepare for Piping: Place ¾ of the mixture into a piping bag fitted with a wide plain nozzle. Transfer the remaining mixture into another piping bag fitted with a closed nozzle.

Assembly

1. Level Cakes: If your cakes have domed during baking, use a serrated knife to level the tops.
2. First Layer: Place the first cake layer on your serving plate. Using Le Tube, pipe a layer of cream onto the cake and spread it evenly with a spatula. Add half of the peach jam on top of the cream.
3. Second Layer: Place the second cake layer on top and repeat the process with the cream and the remaining jam.
4. Final Layer: Add the third cake layer and cover the top with a thick layer of the whipped cream.
5. Frosting the Sides: Spread a thin layer of frosting around the sides of the cake, smoothing it with a spatula for a clean finish.
6. Decorate: Using a second Le Tube piping bag with the fluted nozzle, decorate the top of the cake with additional whipped cream and arrange peach quarters on top for a beautiful finish.