DELICIOUS CAKE ! LEMON MASCARPONE LAYER CAKE

LEMON MASCARPONE 

LAYER CAKE

This Lemon Mascarpone Layer Cake is made with a soft and moist lemon cake. Lemon curd and a creamy mascarpone whipped ice cream!

Prep Time : 30 Mins

Cook Time : 25 Mins

Total Time : 55 Mins

Yield : 12 – 14 Slices

INGREDIENTS
Lemon Curd

• 1/3 cup (69g) sugar
• 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)
• 4 egg yolks
• 3 tbsp (42g) salted butter
• 2 tsp finely grated lemon zest

Lemon Cake Layers

• 1 1/2 cups (310g) granulated sugar
• 3/4 cup (168g) unsalted butter, room temperature
• 3/4 cup (173g) sour cream
• 1 1/2 tbsp finely grated lemon zest
• 1 tsp vanilla extract
• 2 1/2 cups (325g) all purpose flour
• 6 egg whites
• 1/2 tsp salt
• 4 tsp baking powder
• 2 tbsp (30ml) water
• 1/2 cup (120ml) milk
• 6 tbsp (90ml) fresh lemon juice

Whipped Mascarpone Frosting

• 2 tsp vanilla extract
• 2 1/2 cups (720ml) heavy whipping cream, cold
• 16 oz (452g) mascarpone cheese, chilled
• 1 1/2 cups (173g) powdered sugar

INTRUCTIONS

How To Make The Lemon Curd

1. Combine all the ingredients in a double boiler (or in a metal bowl over a pot of boiling water). Heat while whisk until the mixture thickens and reaches 160 degrees, or coat the back of the spoon.
2. Pour the lemon curd into a heat-resistant bowl, cover with a clear wrap pressed at the top of the curd to avoid the formation of the film, and chill it cold.

How To Make Cake Layers

1. Preheat the oven to 350 °f (176 °c) and the three rows of cake 8 inches with bread paper and grease the sides.
2. Cream the butter and sugar together until it is mild and fluffy, 3-4 minutes.
3. Add sour cream, vanilla extract and lemon peel and stir until blended.
4. Add the egg whites in two groups, stirring until well blended after each. Scrape side bowls as needed to ensure all are covered and refined.
5. In a separate bowl, combine the dried ingredients. In another small bowl or measuring cup, mix the milk, water and lemon juice.
6. Add half of the dry ingredients to the dough and stir until well blended. Add the milk mixture and stir until well blended. Add the remaining dry ingredients and stir until well blended. The sides of the bowl are as needed to ensure all the ingredients are well blended.
7. Divide the dough evenly between three 8-inch pans and bake for 23-25 minutes, or until the toothpicks are inserted out with some crumbs.
8. Remove the cake from the oven and let it cool for about 2-3 minutes, then release it to the cooling rack until it is cold completely.

How Make The Frosting

1. Add the whipping cream weight, sugar powder and vanilla extract to a large mixer bowl and whip it with high speed to form a gentle peak.
2. Add the mascarpone cheese into the whipped cream and whip until the stiff peaks are formed. It will happen quickly enough. Arrange the whipped frosting in the refrigerator.
3. To assemble the cake, use a large jagged knife to remove the dome from the top of the cake.
4. Place the first cake layer on a serving plate or a cardboard cake. Pipe dam freezing around outside the cake. I used the Ateco 808 tip for the dam so it is high.
5. Spread the half of the lemon curd evenly over the cake layer, inside the dam. It had to fill the dam about half full.
6. Add some mascarpone frosting onto the lemon fill and spread to a layer evenly to fill the remaining dam space.
7. Add a second layer of cake and repeat the stuffing layer with the rest of the lemon curd and the extra mascarpone frosting.
8. Add the last cake layer on top, then smooth the frozen layer around the cake side.
9. Frost the outer part of the cake, then use an offset spatula to create a striped pattern on the cake side, if desired. Rotate the frosting dough to the top of the cake and finish with the lemon candy and sprinkles white pearls.
10. 20. Chill well until ready to be served. I found out that the cakes were best if served a bit chilly, but not cold. Cakes should remain fresh when closed well for 2-4 days.