Peach layer cake

Making the cake
Preheat the oven to 180°C.
Mix the milk with the lemon and set aside for 10 minutes.
Whisk the sugar and butter together in the bowl of a food processor. Add the eggs one at a time and continue beating. Then add the flour, baking powder, baking soda and vanilla flavouring. Add the milk.
Grease 3 springform pans 15 cm in diameter. Pour the batter inside and bake for 30 minutes.

Making the cream
Mix the mascarpone using a spatula to loosen it.
Pour the cream into the bowl of a food processor and add the mascarpone. Start whisking slowly and gradually increase the speed. When the cream becomes thicker, add the icing sugar. Whisk until you obtain a stiff whipped cream.
Place ¾ of the mixture in the Le Tube fitted with a fairly wide plain nozzle. Pour the rest into a closed Le Tube.  

Assembly
Using the sponge saw, cut off the top of your cakes if they have puffed up during baking. Aim to make them flat.
Place the plunger on Le Tube with the plain nozzle on the 5 cl (50 ml) position.
Pipe a layer of ganache on the first cake, then spread it out with a spatula. Add half of the jam. Cover with the other cake and repeat. Do the same with the last cake and finish with a layer of whipped cream.
Cover the sides of the cake with a layer of frosting and smooth with the spatula.
Decorate the cake with the second Le Tube using the fluted nozzle (set at 3 cl or 30 ml) and peach quarters.