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1
Heat oven to 350. Trace two 8 inch circles on each of two 12 x 16 inch pieces of parchment paper with a pencil. Place each piece, pencil marks down, on a baking sheet.
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2
Finely grind almonds and all but 1 T of sugar in a food processor, about 1 minute. Transfer to a large bow.
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3
Beat egg whites and salt in an electirec mixer with the whisk attachment until soft peaks form, about 1 minute. Add remaining tablespoon of sugar and beat for 30 seconds.
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4
Fold a third of egg whites into almonds and sugar until well combined. Fold in remaining egg whites until just incorporated.
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5
Divide the mixture evenly among the four traced circles. With an icing or rubber spatula, spread mixture to edge of circles.
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6
Bake until lightly browned and a tester comes out clean, about 20 to 25 minutes, switching baking sheets from top to bottom oven shelves twice while baking.
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7
Remove from oven an transfer cakes, still on the parchment, to wire racks for 3 minutes. Peel off parchmetn and return cakes to wire racks to cool completely.
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8
Combine mascarpone, heavy cream, confectioners' sugar and vanilla extract in an electric mixer. Beat with the whisk attachment, beginning at low speed and increasing to medium high, until mixture is thick and fluffy, about 1 1/2 minutes. This cream can be prepared up to 4 hours in advance and refrigerated until ready to assemble the cake.
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9
Make Caramel Peach Sauce:.
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10
Peel peaches. Remove and discard pits and slice each half into 6 wedges.
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11
Combine sugar and 1/2 C water in a small saucepan; cover and cook over medium high heat until sugar is completely dissolved, 3 to 4 minutes. Unvocer, reduce heat to medium low, and cook until sugare turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water, to prevent crystals from forming.
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12
Working quickly, remove pan from heat and stir in peaches with a wooden spoon. Return saucepan to heat and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
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13
Remove peaches and sugar syrup from heat and let cool slightly. Transfer half the mixture to a medium bowl and set aside. Transfer the other half to a food processor and puree until smooth, about 30 seconds.
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14
Divide puree in half; combine one half with the caramelized sliced peaches. Cover with plastic wrap and refrigerate until the cake is served. Reserve the remaining puree (about 3/4 C) to assemble the cake.
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15
Place 1 cake layer right side up on a serving plate. Brush lightly with peach schnapps and spoon a quarter of the mascarpone cream on top. Spread to within 1/2 inch of the edge. Spread a third of the peach puree to cover the cream. Repeat twice, assembling 2 more layers. Place the last cake layer on top and press down gently so mascarpone cream and peach puree flow to the edges. Brush the top with the remaining peach schnapps and spread remaining mascarpone cream over the top. Insert 4 or 5 toothpicks into the cake and lay plastic wrap on top to cover cake without touching it. Refrigerate for 1 hour or overnight.
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16
When ready to serve, remove the toothpicks. Lift peach pieces out of the sauce and arrange on top of the cake. Serve remaining sauce on the side or spoon over cake slices.
