Dessert
A luminous celebration cake inspired by Venice’s classic Bellini: soft vanilla sponge brushed with Prosecco syrup, layered with white peach mascarpone cream, and finished with elegant peach slices.
Recipe video
Heat the oven to 175°C / 350°F. Grease and line two 20 cm / 8-inch cake pans with parchment.
Sift the cake flour, baking powder, and salt into a bowl so the sponge bakes light and even.
Beat the butter and sugar for 3–4 minutes until pale, creamy, and fluffy.
Beat in the eggs one at a time, then mix in the vanilla. Scrape the bowl so the batter stays smooth.
Add the dry ingredients in three additions, alternating with the milk and Prosecco. Mix gently just until combined.
Divide the batter between the pans, level the tops, and bake for 24–28 minutes until a skewer comes out clean.
Cool the cakes in the pans for 10 minutes, then turn them out and cool completely before filling.
Simmer the Prosecco and sugar for 2 minutes to make a light syrup, then cool. Do not boil hard.
Whip the mascarpone, heavy cream, powdered sugar, peach purée, and lemon juice until thick, smooth, and spreadable.
Brush each cake layer with syrup, fill with peach mascarpone cream, stack, frost lightly, and garnish with peach slices and mint.
