LEMON MASCARPONE LAYER CAKE
Great for lemon lovers. You can substitute cream cheese for mascarpone if desired
Provided by barbara lentz
Categories Cakes
Time 3h20m
Number Of Ingredients 13
Steps:
- 1. For the cake Preheat oven 375 degrees Grease two 9 inch round pans
- 2. Place egg yolks and 7 tbsp. of sugar in bowl and beat until thick and light in color. In another bowl beat egg whites and remaining 7 tbsp. sugar until stiff peaks form. Fold egg whites into egg yolk mixture then fold in flour. Mix well and pour into pans. Bake 18 to 22 minutes. cool completely.
- 3. For the lemon syrup Place the sugar and water in a small saucepan and cook until sugar is dissolved and liquid is clear. Remove from heat and cool completely and then stir in lemon juice.
- 4. For the mascarpone frosting. Place the whipping cream and sugar in bowl and beat until stiff peaks. Place the mascarpone and 1 cup of lemon curd in bowl and mix well. Fold into whipping cream mixture. Refrigerate until ready to use.
- 5. To assemble cake Pour lemon sauce over each layer of cake. Place one layer on plate and frost. Place the other layer on top and finish frosting the whole cake. Mix the remaining lemon curd with a little water to make it smooth and spread on top of cake
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