LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE
I've made this cake several times, most recently for my MIL's birthday. It was adored. It looks like it takes much longer than it does to assemble, although I did make the cake layers and curd a day in advance so that the day of assembly would be less stressful and time consuming. This is impressive and beautiful. IHHDRO
Provided by spatchcock
Categories Dessert
Time P2DT25m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- You'll need a pastry bag fitted with a 1/2-inch star tip to create the decorative rosettes.
- Begin making this cake two days before you plan to serve it.
- For lemon curd: Whisk first 4 ingredients in medium metal bowl.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes.
- Remove bowl from over water. Add butter; whisk until melted.
- Transfer 2 cups curd to small bowl for spreading on cake layers. Reserve remaining curd for filling.
- Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled).
- For cake: Position rack in center of oven and preheat to 375°F.
- Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment).
- Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.
- Using clean dry beaters, beat whites in another large bowl until soft peaks form.
- Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
- Fold half of whites into yolk mixture, then sift half of flour and 1/2 teaspoon salt over and gently fold in until incorporated.
- Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
- Divide batter between pans; smooth tops.
- Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
- Cool in pans on racks.
- Run knife around edge of pans to loosen cakes.
- Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes.
- Cut each cake horizontally in half (layers will be thin). Peel off parchment.
- For syrup: Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
- For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form.
- Add mascarpone to lemon curd in medium bowl; whisk until blended.
- Fold whipped cream into lemon-mascarpone mixture.
- Place 1 cake layer, flat side up, on platter.
- Brush with 1/2 of syrup.
- Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling.
- Top with second cake layer; brush with 1/2 of syrup and spread with 1/2 cup lemon curd and 1 cup lemon-mascarpone filling.
- Repeat with third cake layer, syrup, lemon curd, and filling.
- Top with fourth cake layer.
- Brush with remaining syrup, then spread remaining lemon curd over.
- Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/2-inch star tip (to be used for rosettes).
- Spread remaining lemon-mascarpone filling as a frosting over sides of cake.
- Pipe small rosettes of frosting over top of cake, covering completely.
- Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
Nutrition Facts : Calories 519, Fat 23.5, SaturatedFat 13.2, Cholesterol 275.6, Sodium 167.8, Carbohydrate 71.1, Fiber 0.4, Sugar 53.1, Protein 8
LEMON LAYER CAKE
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. -Summer Goddard, Springfield, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease parchment., Cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs and egg yolks, 1 at a time, beating well after each addition. Beat in lemon zest and juice. In a small bowl, mix sour cream and milk. In another bowl, whisk together flour, salt, baking powder and baking soda; add to creamed mixture alternately with sour cream mixture., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 24-28 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool slightly., For syrup, in a small saucepan, combine sugar and lemon juice. Bring to a boil; cook until liquid is reduced by half. Cool completely., For frosting, beat cream cheese and butter until smooth; beat in confectioners' sugar, lemon juice and salt until blended., Using a long serrated knife, cut each cake horizontally in half. Brush layers with warm syrup; cool completely., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, top with lemon slices or edible flowers. Refrigerate leftovers.
Nutrition Facts : Calories 841 calories, Fat 48g fat (30g saturated fat), Cholesterol 219mg cholesterol, Sodium 656mg sodium, Carbohydrate 96g carbohydrate (72g sugars, Fiber 1g fiber), Protein 8g protein.
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