Preparation:
Knead the flour, sugar, butter, eggs, baking powder and a pinch of salt in a bowl to form a dough.
Grease a round baking pan and spread the dough evenly in it.
Bake the dough for 15-20 minutes until golden brown. Then let it cool.
Prepare the filling:
Peel and pit the peaches and cut them into thin slices. If you are using canned slices, drain well.
Halve the passion fruit and scoop out the flesh.
Mix the mascarpone, yoghurt and powdered sugar in a bowl until smooth.
Assemble the cake:
Cut the cooled cake base in half horizontally.
Spread half of the mascarpone-yoghurt mixture on the bottom cake layer.
Spread half of the peach slices and the passion fruit over the cream.
Place the second cake layer on top and spread the remaining mascarpone-yoghurt cream on top.
Arrange the remaining peach slices and passion fruit on top of the cake.
4. Keep cool:
Refrigerate the cake for at least 2 hours to allow it to set.
5. Serving:
Garnish with fresh peach or passion fruit pieces before serving.
This peach and passion fruit cake is creamy, fruity and simply tastes heavenly. Enjoy!
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