Kilimandzaro Cake

Instructions

Mix the flour with cocoa powder and baking powder. Whip the egg whites until stiff peaks form, then add sugar and egg yolks. Add oil and mix. Fold in the sifted dry ingredients and mix with a spatula. Transfer the batter to a cake pan. Bake at 350°F for about 40 minutes. Once baked, let it cool. Then, slice it into three layers.

Drain the peaches from the syrup (use 1/4 cup to soak the gelatin, and reserve some syrup for soaking the cake). Set aside one half of a peach for decoration and dice the rest. Dissolve the gelatin in hot syrup and mix well. Mix mascarpone cheese, heavy cream, powdered sugar until you get a thick cream. Add about 2 teaspoons of cream to the dissolved gelatin, mix well, and then add to the cream mixture. Stir in the diced peaches.

Assembling the Cake:
Place the entire layer into the cake pan where the sponge cake baked, gently soaking it with syrup.
Place the ring from the next layer on top, soaking it as well. Spread about 1/3 of the cream inside and cover it with the smaller layer.
Spread cream on the side of the smaller layer and arrange the triangles in a circle to form a crown.
Fill the center with the remaining cream, creating a dome. Then, fold the triangles over the dome, sticking them to the cream.
Place a small plate on top and refrigerate the cake.