Desserts/ Fruits/ Sweet Snacks

Apricot, white Nectarine and Mascarpone Cake

Hello my friends!!

I am literally unstoppable!! I will create new versions of my mascarpone cake until I’m completely out of options!!

And I believe I should do so since this cake is sooooo goooood!! Today we will have an apricot, white nectarine and mascarpone cake!

So I won’t give you the list of the other versions again… If you want the apple version, the chocolate one or the hazelnut and raspberry one, you just have to type “mascarpone” in the search engin of the blog and you’ll get all of them at once.

This recipe is showing seasonal fruits at their best. I love apricots, nectarines or peaches when they are cooked. Their acidity mixed with this moist and smooth cake is divine.

I wasn’t disappointed at all when I tried this version!! I immediately started writing here…

You have the quantities for a 18 cm diameter here. If you have a 26 cm diameter mold, double the quantities. In between, I let you do the maths… 😉

As always, the utensils:

My Zenker mixing bowl by Fackelmann France and my professional whisk by De Buyer

Or my kMix by kenwood

My 18 cm diameter Zenker cake mold by Fackelmann.

Let’s do this!

The recipe, Chef!

Apricot, white Nectarine and Mascarpone Cake

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Serves: 6 Difficulty: Easy Price: $
Prep Time: 15 min Cooking Time: 30 min


  • 4 apricots
  • 1 white nectarine
  • 10 g butter
  • 15 g sugar
  • 2 eggs
  • 75 g sugar
  • 125 g mascarpone
  • 100 g flour
  • 8 g baking powder
  • 1 pinch flower salt
  • 1 pinch vanilla powder
  • 1/2 tablespoon brown sugar (optional)
  • Icing sugar (optional)



Cut 2 apricots and half of the nectarine in cubes.


Melt the butter in a frying pan and add 15 g sugar.


Add the fruits and cook them for 10 minutes at medium heat, mix from time to time.


Preheat your oven at 170 degrees.


Beat the eggs and add 75 g sugar.


When the mixture gets foamy, add the mascarpone.


Add the flour and baking powder.


Finally add the flower salt and vanilla powder, mix gently with a spatula.


Cut the remaining fruits in slices.


Pour the caramelized apricot and nectarine cubes in your batter then pour the whole thing in your buttered mold.


Place the slices of apricot and nectarine in the shape of a rose. Spread with brown sugar.


Bake 30-35 minutes.


Once baked, wait at least 20 minutes before spreading icing sugar.

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  • Reply
    Sunday July 7th, 2019 at 10:12 AM

    Vous faites erreur : ce n’est pas un moule à charnière mais un moule en acier à charlotte, que l’on peut aussi utiliser pour faire des flans familiaux.

    • Reply
      Sunday July 7th, 2019 at 11:34 AM

      Bonjour Hélène,
      Je précise que cette recette est faite pour un moule à charnière de 18 cm, et je confirme.
      Ici j’ai utilisé un moule à charlotte effectivement. L’un n’empêche pas l’autre …

  • Reply
    Monday July 15th, 2019 at 01:21 PM

    Waouh ! Ca fait tout drôle d’être exaucée (cf. mon commentaire sur le 3e gâteau au mascarpone) 🙂
    Gâteau fait ce week-end (en doublant les proportions) et il était tout aussi magnifique, délicieux et moelleux que les autres… Cette déclinaison estivale est 100% approuvée !
    Et comme tant que je gagne, je joue… A quand l’épisode 5 ?? 😉

    • Reply
      Monday July 15th, 2019 at 04:12 PM

      Ha ha !! formidable n’est-ce pas ??? 😉 et en plus j’en ai une autre dans le tuyau !!!! 😉 Belle journée Céline !!

  • Reply
    Tuesday July 16th, 2019 at 10:50 AM

    Magnifique ! J’ai hâte ! Et encore merci pour toute ces recettes gourmandes !

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