Zutaten für Lemon Layer Cake With Lemon Curd And Mascarpone
- Sugar
- Fresh Lemon Juice
- Eggs
- Egg Yolks
- Unsalted Butter
- Cake Flour
- Salt
- Boiling Water
- Heavy Whipping Cream
- Mascarpone Cheese
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Zubereitung von Lemon Layer Cake With Lemon Curd And Mascarpone
- **Cake Layers:** Preheat oven to 350°F (175°C). Prepare and bake your favorite vanilla cake recipe (or use store-bought). Let cool completely before layering.
- **Lemon Curd (Make ahead):** Whisk together 1 cup sugar, 1/4 cup cornstarch, 1/4 tsp salt in a saucepan. Gradually whisk in 1 1/2 cups of lemon juice, and then whisk in 4 large eggs. Cook over medium heat, whisking constantly, until thickened (about 8-10 minutes). Strain through a fine-mesh sieve and let cool completely. Refrigerate overnight for best results.
- **Mascarpone Cream:** Beat 1 cup mascarpone cheese with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until smooth and fluffy.
- **Assembly:** Level the cake layers if necessary. Spread a generous layer of lemon curd on top of one layer. Top with a layer of mascarpone cream and repeat layers as desired, ending with a layer of mascarpone cream. Frost the entire cake with the remaining mascarpone cream or your preferred frosting.
- **Decoration:** Garnish with fresh lemon slices, lemon zest, or berries for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
212g
Fat
65g
Carbs
23g
