Lemon Mascarpone Cream Cake
Lemon Mascarpone Cream Cake – A light and fluffy lemon sponge layered with tangy mascarpone cream, topped with elegant cream designs and a hint of lemon zest. Perfect for dessert lovers craving a refreshing citrus twist!
The Lemon Mascarpone Cream Cake is a delightful and refreshing dessert perfect for any occasion. This cake features layers of soft, airy sponge infused with a subtle hint of lemon, complemented by a rich and creamy mascarpone filling. The mascarpone cream, enhanced with fresh lemon juice and zest, adds a tangy brightness that balances perfectly with its silky texture. Beautifully piped cream designs adorn the cake, creating a visually stunning centerpiece that's as delicious as it is elegant. This cake is an ideal choice for those who love the harmonious blend of sweet and citrusy flavors in a light yet indulgent dessert.
Ingredients
- 30 ml lemon juice
- 30 ml water
- 40 ml cooking oil
- 5 eggs (separated into yolks and whites)
- 80 g cake flour
- 2 ml lemon juice (for the egg whites)
- 65 g sugar
- 300 g heavy cream
- 150 g mascarpone cheese
- 65 g sugar
- 15 g lemon juice
- Grated lemon peel (optional, for extra flavor)
Nutritional Information
- Calories: 380
- Protein: 6g
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrate: 28g
- Sugar: 20g
- Fiber: 0.5g
- Cholesterol: 140mg
- Sodium: 80mg
Directions
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In a large bowl, whisk together 30 ml lemon juice, 30 ml water, 40 ml cooking oil, and 5 egg yolks until smooth. Strain the mixture through a sieve to ensure smoothness. Add 80 g cake flour to the strained mixture and mix until well combined.
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In a separate clean bowl, add 5 egg whites, 2 ml lemon juice, and gradually add 65 g sugar while mixing with a hand mixer. Whip until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture to form a smooth and airy cake batter.
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Pour the batter into a 20 cm cake pan lined with parchment paper. Bake in a preheated oven at 150°C for 50 minutes. Once baked, let the cake cool completely before proceeding.
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In a medium bowl, combine 150 g mascarpone cheese, 65 g sugar, 15 g lemon juice, and grated lemon peel. Use a fork or spatula to mix until smooth. Add 300 g heavy cream and whip the mixture with a hand mixer until it thickens to a pipeable consistency.
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Slice the cooled cake horizontally into 4 even layers. Spread a layer of mascarpone cream between each cake layer. Fill a piping bag with the remaining cream and decorate the top and sides of the cake as desired. Chill the cake in the refrigerator for at least 1 hour before serving.
