Elegant Lemon Mascarpone Layer Cake
Indulge in the vibrant flavors of this Elegant Lemon Mascarpone Layer Cake, a delightful dessert that's perfect for special occasions. With its light and airy cake layers, luscious lemon curd, and rich mascarpone cream, this impressive cake is a showstopper that will wow your guests. I recently made this stunning cake for my mother-in-law’s birthday, and it was an instant hit! The preparation may seem time-consuming, but by making the cake layers and lemon curd in advance, you'll find the assembly surprisingly easy and stress-free. Whether for a celebration or just a weekend treat, this beautiful cake will brighten up any table and leave your taste buds singing.
N/A
Servings
300
Calories
13
Ingredients
Ingredients
granulated sugar
1 cup (for lemon curd)
fresh lemon juice
3/4 cup (for lemon curd and syrup)
large eggs
3 (for lemon curd)
large egg yolks
3 (for lemon curd)
unsalted butter
1/4 cup (chilled, cut into 1/2 inch cubes for lemon curd)
large eggs (whites)
6 (separated for cake)
granulated sugar
14 tablespoons (for cake and filling)
cake flour
1 3/4 cups (sifted first, then measured for cake)
salt
1/2 teaspoon (for cake)
boiling water
1/2 cup (for syrup)
heavy whipping cream
2 cups (chilled for filling and frosting)
granulated sugar
3/4 cup (for whipped cream)
mascarpone cheese
3 (8-ounce) containers (chilled for filling)
Instructions
1
Preparation: Start making the lemon curd and cake at least one or two days in advance for better flavor and ease on the day of assembly.
2
Lemon Curd: In a medium metal bowl, whisk together sugar, lemon juice, eggs, and egg yolks. Set the bowl over a saucepan of simmering water, ensuring the bowl does not touch the water. Whisk constantly until thickened, about 10 minutes, and when a thermometer registers 160°F. Remove from heat and whisk in the chilled butter until melted. Transfer 2 cups of the lemon curd to a small bowl for spreading, then press plastic wrap onto both curds’ surfaces. Chill overnight.
3
Cake: Preheat the oven to 375°F and position the rack in the center. Line the bottoms of two 9-inch cake pans with parchment paper (do not grease).
4
In a mixing bowl, use an electric mixer to beat the egg yolks and 7 tablespoons of sugar until thick and pale, about 4 minutes. In a separate bowl, beat the egg whites until soft peaks form, gradually adding the remaining sugar for a glossy finish.
5
Gently fold half the egg whites into the yolk mixture, followed by half the sifted cake flour and salt. Repeat with the remaining whites and flour, carefully combining to avoid deflating the batter. Divide the batter evenly between the prepared pans and smooth the tops.
6
Bake the cakes for about 15 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for a short time, then run a knife around the edges to loosen. Invert onto cardboard rounds to remove pans, and cool completely. Once cool, slice each cake in half horizontally to create four layers.
7
Syrup: In a small bowl, dissolve sugars in boiling water; mix in lemon juice to create the syrup.
8
Filling and Frosting: In a large bowl, whip the heavy cream and sugar until soft peaks form. In another bowl, whisk together the mascarpone and reserved lemon curd until smooth. Carefully fold the whipped cream into the lemon-mascarpone mixture until fully combined.
9
Assembly: On a serving platter, place one cake layer, flat side up. Brush with half of the syrup, then spread 1/2 cup of lemon curd followed by 1 cup of the lemon-mascarpone filling. Place the second layer on top and repeat with the syrup, lemon curd, and filling. Continue this layering process for the third layer. Top with the fourth layer, brush with any remaining syrup, and spread remaining lemon curd over the top.
10
Using a pastry bag fitted with a star tip, pipe small rosettes around the top and sides of the cake with leftover lemon-mascarpone filling. Refrigerate covered with a cake dome for at least 6 hours, or up to 1 day before serving to allow flavors to meld.
Nutrition Information
19g
Fat
29g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Elegant Lemon Mascarpone Layer Cake?
It is a vibrant dessert featuring light and airy cake layers, luscious lemon curd, and rich mascarpone cream, perfect for special occasions.
Can I make this cake for a birthday?
Yes, it is described as an impressive showstopper that is an instant hit for birthdays and celebrations.
How far in advance should I start preparing the cake?
It is recommended to start making the lemon curd and cake layers at least one or two days in advance for better flavor and easier assembly.
What ingredients are needed for the lemon curd?
The curd requires granulated sugar, fresh lemon juice, large eggs, large egg yolks, and chilled unsalted butter.
What is the target temperature when cooking the lemon curd?
The lemon curd should be cooked over simmering water until a thermometer registers 160°F.
How should the lemon curd be stored before assembly?
Press plastic wrap directly onto the surface of the curd and chill it overnight in the refrigerator.
What temperature should the oven be set to for baking the cake?
Preheat your oven to 375°F and position the rack in the center.
How do I prepare the cake pans?
Line the bottoms of two 9-inch cake pans with parchment paper, but do not grease them.
How long should I beat the egg yolks and sugar for the cake batter?
Beat the egg yolks and 7 tablespoons of sugar for about 4 minutes until the mixture is thick and pale.
What is the secret to a glossy egg white finish?
Gradually add sugar to the egg whites while beating them until soft peaks form.
How is the cake flour incorporated into the batter?
Sift the cake flour first, then gently fold half into the yolk and white mixture, followed by the remaining half to avoid deflating the batter.
How long do the cake layers need to bake?
Bake the cakes for approximately 15 minutes.
How do I check if the cake is fully cooked?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How do I create four layers from two cakes?
Once the two baked cakes have cooled completely, slice each cake in half horizontally.
What components make up the soaking syrup?
The syrup is made by dissolving sugars in boiling water and mixing in lemon juice.
How do I make the lemon-mascarpone filling?
Whisk together mascarpone cheese and reserved lemon curd, then fold in whipped heavy cream.
What type of cheese is used in this recipe?
The recipe uses three 8-ounce containers of chilled mascarpone cheese.
What is the assembly process for each layer?
Place a cake layer flat side up, brush with syrup, spread 1/2 cup of lemon curd, and then 1 cup of filling.
How do I finish the top of the cake?
Brush the top layer with remaining syrup, spread the remaining lemon curd over it, and pipe rosettes around the top and sides.
What equipment is needed for the decorative rosettes?
Use a pastry bag fitted with a star tip.
How long should the cake be refrigerated before serving?
Refrigerate the cake covered for at least 6 hours, or up to 24 hours, to allow flavors to meld.
What are the nutritional values for one serving?
Each serving contains 300 calories, 19g of fat, 29g of carbohydrates, and 3.3g of protein.
What type of flour is best for the cake layers?
Sifted cake flour is recommended for a light and airy texture.
How much heavy whipping cream is required?
The recipe calls for 2 cups of chilled heavy whipping cream.
Should the butter for the lemon curd be room temperature?
No, the butter should be chilled and cut into 1/2 inch cubes.
Is salt included in the cake batter?
Yes, 1/2 teaspoon of salt is used in the cake.
Can I use bottled lemon juice?
Fresh lemon juice is recommended for the best flavor in both the curd and the syrup.
How do I prevent the cake layers from sticking to the pans?
Line the bottoms with parchment paper and run a knife around the edges after baking to loosen them.
What is the texture of the finished cake?
The cake is described as having light, airy layers with a rich and creamy filling.
What should I cover the cake with in the fridge?
It is best to use a cake dome to cover the cake while it refrigerates.