INGREDIENTS
350g unsalted bu er, so ened
300g caster sugar
5 eggs
1 cup (240g) sour cream, at room temperature
22/3 cups (400g) self‐raising flour, sift ed
1/3 cup (50g) corn flour, sifted
2 tsp vanilla bean paste
250g raspberries
Freeze‐dried raspberries (from health food stores), to decorate
Peach jam filling
1kg (about 8) peaches, peeled, stones removed, chopped
150g caster sugar
1 tsp vanilla bean paste
50g unsalted bu er
1 tbs plain flour
1 tanium‐strength gelatine leaf
3 cups (750g) mascarpone
Icing
100g unsalted butter, softened
2 cups (240g) pure icing sugar, sifted
750g cream cheese, softened
A few drops peach‐coloured or yellow food colouring (optional)
Peach filling.
To assemble
For icing