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Lemon Layer Cake with Lemon Curd and Mascarpone

Lemon Layer Cake with Lemon Curd and Mascarpone


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Ingredients

LEMON CAKE

  • 3/4 cup fresh lemon juice
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes

CAKE

  • 1 3/4 cups sifted cake flour (sifted, then measured)

SYRUP

  • 1/4 cup fresh lemon juice

FILLING AND FROSTING

  • 2 cups chilled heavy whipping cream
  • 3 8-ounce containers chilled mascarpone cheese*

Recipe Preparation

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 1 cup 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. Do Ahead Can be made 3 days ahead. Keep chilled.

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 1/4 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.

SYRUP

  • Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.

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 1/4 of syrup. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; brush with 1/4 of syrup and spread with 1/4 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 1/4-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.

Reviews Section

This soft, moist, towering cloud of a dessert lies somewhere between a cake and a trifle, its lemon syrup&mdashsoaked cake layers alternating with lemon mascarpone cream. Meyer lemons are especially fragrant, but this cake is outstanding even with supermarket Eureka lemons. There are a few steps here, but almost everything can be done ahead, which makes putting it together pretty easy.

Ingredients

  • 6 large eggs, separated
  • 7 tablespoons (3 ounces) plus
  • 7 tablespoons (3 ounces) sugar
  • 1-3/4 cups (6 ounces) sifted cake flour
  • 1/2 cup (3-1/2 ounces) sugar
  • 1/2 cup (4 fl ounces) water
  • 1/4 cup (2 ounces) freshly squeezed
  • lemon juice
  • 2-1/2 cups (20 ounces) heavy whipping cream
  • 7 tablespoons (3 ounces) sugar
  • 1 pound mascarpone
  • 1 cup lemon curd, plus 1-1/2 cups for layering and garnish

Two Ungreased 9 by 1-3/4-inch Round Cake Pans Lined with Parchment Paper, Pastry Brush, Small Offset Spatula, Icing Spatula, Pastry Bag Fitted with a 1/2-inch Star Tip

1. Preheat the oven to 375°F. Position oven racks in the lower and upper thirds of the oven.

2. Make the sponge cakes: Place the egg yolks and 7 tablespoons of the sugar in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed until the mixture is thick and very light in color, 4 to 5 minutes. Set aside while you whip the egg whites.

3. In a clean bowl with a clean whisk attachment, whip the egg whites on medium speed to soft peaks. With the mixer running, gradually add the remaining 7 tablespoons of sugar and continue beating until the egg whites hold firm peaks. Fold one-third of the egg whites into the beaten yolks, then sift half of the flour over the top and gently fold it in. Repeat. Fold in the last of the egg whites until no streaks of white remain.

4. Divide the batter evenly between the prepared pans and bake for 18 to 22 minutes, until the top is golden, firm to the touch, and a toothpick inserted into the center comes out free of crumbs. Remove from the oven and place on a rack to cool completely.

5. Make the lemon syrup: Place the sugar and water in a small saucepan and heat, stirring occasionally, until the sugar has completely dissolved and the liquid is clear. Remove from the heat and cool completely. Stir in the lemon juice.

6. Make the mascarpone filling: Place the cream and sugar in a bowl and whip to soft peaks. Refrigerate. Place the mascarpone and one cup of the lemon curd in a bowl and stir until blended&mdashit should be the consistency of pudding. Gently fold in the whipped cream until the mixture is homogenous and thick. If the mixture becomes overworked, it will look grainy or separated. If this happens, stir in several tablespoons of cream with a rubber spatula&mdashstir just until the mixture has smoothed out again.

7. Unmold the cakes: Run the thin, flexible knife or spatula around the edge of the pan to loosen a cake. Turn the pan upside down and give it a sharp rap on the table to release (don't worry, these cakes are very sturdy). Turn the cake right side up, leaving the parchment paper attached. Repeat with the remaining cake. Level the cakes, if necessary (see page 308 of the book). Using the serrated knife, slice each cake horizontally into two layers (see page 308). Set aside one of the bottom layers to use last, and remove the parchment from the other layer.

8. Assemble the cake: Place a cake layer, cut side up, on the cake cardboard or serving plate. Brush the cake with 1/4 of the lemon syrup. With the icing spatula, spread 1/3 of the mascarpone filling on top. Place 3 level tablespoons of the remaining lemon curd on top of the filling and spread evenly to the edge. Place a second cake layer on top, cut side up, and repeat with lemon syrup, mascarpone filling, and lemon curd. Place third layer on top, cut side up, and repeat.

9. Top with the last cake layer, placing it bottom up (cut side down). Remove the parchment paper. Voila!&mdasha crumb-free surface for frosting. Moisten it with the remaining lemon syrup. Use the cleaned icing spatula to spread the mascarpone reserved for frosting mixture over the cake, spreading it quite thinly on top with more on the side.

10. Finish and serve the cake: Spoon the piping mascarpone into the pastry bag and pipe rosettes (page 310) over the entire top of the cake, starting around the outside edge and working your way to the center. Put a few tablespoons of the remaining curd into a resealable plastic sandwich bag and squeeze it into one of the corners. Snip off the corner and pipe a center of lemon curd into each of the rosettes. Refrigerate for at least 4 hours before serving, so the flavors and textures have a chance to meld. To serve, slice with a thin, sharp knife.

Storing

The cake will keep, refrigerated, for 3 to 4 days. Once cut, there is no need to wrap the whole cake with plastic simply press a piece of plastic wrap firmly against the cut surfaces to keep it fresh.

Passion Fruit Mascarpone Layer Cake

Substitute Passion Fruit Curd (page 421 of the book) for the lemon curd.

What the Pros Know

Blending mascarpone with the whipped cream filling adds not only flavor and a delightful richness, but also stability. Whipped cream alone can deteriorate quickly, becoming watery and losing volume as the hours tick by. But when mascarpone is combined with whipped cream, it stabilizes the mixture, allowing the cream to keep its shape and texture for days. And though this recipe uses a pound of mascarpone, even a small amount&mdasha couple of tablespoons for each cup of creaM&Mdashwill have the same effect.

Getting Ahead

The sponge cakes can be made up to 3 days in advance, wrapped in plastic, and stored at room temperature. Be sure to leave the parchment paper on (it will help stabilize the layers and aid in moving them without breakage). The cakes can be frozen, double-wrapped in plastic, each inside a resealable plastic freezer bag, for up to 8 weeks. To thaw, unwrap and defrost at room temperature for 1 hour. The lemon syrup can be made up to 1 week in advance. The lemon curd can be made up to 3 days in advance.


Lemon Layer Cake

This lemon cake recipe is special to me. It’s the same one I used in this rosemary lemon cake – which is one of the cake layers I made for our wedding cake!

Instead of infusing the cake with any spices or herbs, I kept this cake clean. I wanted the lemon to shine.

The cake is frosted with a rather light feeling buttercream made from a mixture of unsalted butter and mascarpone cheese.

Mascarpone cheese is best known for its role in tiramisu. The mascarpone adds a nice soft, creaminess to the otherwise thick American buttercream.

How to assemble and fill lemon cake:

This recipe makes three 8-inch cake layers. To assemble the cake, start with one cake round.

  1. Spread a thin layer of mascarpone buttercream on top of cake. Then pipe a small border of mascarpone buttercream along the perimeter of the cake round.
  2. If desired, pipe a double border like I did in the image above. This border will serve as a barrier when you fill the cake with lemon curd.
  3. Carefully spread a layer of lemon curd within the buttercream boundaries. I used about two tablespoons. You’ll do this for the first two layers of the cake. The final (third) top layer will not have any lemon curd

I used store-bought lemon curd from Trader Joe’s. If you’ve like a homemade version, I suggest these recipes: lemon curd from Baking a Moment or lemon curd from Epicurious.

Once the cake has been filled, lightly frost the outside of the cake with the remaining mascarpone buttercream.

Help! The mascarpone butter is separating! How to fix it?

When frosting the cake, you may notice the mascarpone buttercream start to separate.

Do not worry! Let the frosted cake chill in the fridge for 15 minutes or so to allow the buttercream to harden and come back together.

Tips on slicing and portioning out cake:

I decorated the finished lemon layer cake with a simple piped border using an 18mm Ateco 829 star piping tip. This serves two purposes:


The Best Ever Lemon Meringue Layer Cake

Here is my take on the Lemon Cake. It’s a perfect balance between the tangy lemon flavour and the sweetness of the Hazelnut biscuit and the Italian meringue. The recipe is inspired by a classic of French pastry: the meringue lemon pie, with some elements inspired by Philippe Conticini’s lemon pie recipe..
Make sure to Subscribe to my channel and click on the bell next to the Subscribe button to make sure you receive notifications everytime I upload a video! If you bake this cake, please tag me in your photos on Instagram @upwegrow_soraya and use the tag #upwegrowbakes so I can see them..
--
I am using 6″ cake tins for this cake..
Hazelnut biscuit:.
130 g of whole hazelnuts with skin.

60 g of brown caster sugar.

A pinch of salt.
1 tsp vanilla extract.
1 egg.
1 egg yolk.

60 g flour.
1 tsp baking powder.
For the whisked egg whites:

5 egg whites.
20 g brown caster sugar.
Lemon curd:
5 egg yolks.
2 whole eggs.

110 ml lemon juice.
110 g caster sugar.

Lemon cake:
250g caster sugar.

375g soft unsalted butter.
6 eggs.

Zest of 4 lemons.
4.5 tbs lemon juice.

Sugar syrup:
25g sugar.
Juice of 2 lemons.
Italian meringue:
3 egg whites.
75 gr water.
260 gr caster sugar.


METHOD

1. Preheat the oven to 175C (345F) and line 2 x 8 inch (20cm) cake tins or 1 tall 7 inch cake with baking paper (line bottom and sides of tin).

2. In a medium sized bowl, sift flour, baking powder, baking soda and salt. Whisk to combine and set aside. In a small bowl, add the sugar and rub the lemon zest in with your finger tips until fragrant (- this helps release the oils of the zest into the sugar, enhancing the lemon flavour). Set aside.

3. In a larger bowl, beat butter (with a hand held mixer or stand mixer with paddle attachment) until creamy. Gradually add the lemon-sugar and continue beating until it is light in colour and fluffy in texture. With the mixer still on, slowly add the oil and continue beating until combined.

4. Add eggs and vanilla extract to the butter mixture and mix until just combined. Add half the flour mixture and using a spoon, fold about 5 times. Now add the lemon juice and 1/2 of the buttermilk and fold again. Add the rest of the flour along with the remaining half of the buttermilk and gently fold until combined.

5. Spoon the cake batter into the prepared cake tins and bake for 40 minutes (for 8 inch) or 1 hour for a tall 7 inch cake tin, or until a skewer comes out clean (or with a few loose crumbs). Leave to cool in cake tins for 5 minutes before inverting on a cooling rack.

6. Once completely cool, level the cakes/cut the cake into layers with a serrated knife. Place one cake on a cake board and using a off-set spatula, spread 1/2 cup of marscarpone lemon curd frosting on the cake, making sure the frosting is flat and even. Place the other cake on top and apply a crumb coat of frosting. Allow the crumb coat to set in the fridge for 10 minutes before applying the rest of the frosting. Decorate with lemon wedges/slices and/or pipe extra frosting on top if desired!

To make Mascarpone Cream and Lemon Curd Frosting

7. In a clean bowl, beat cream and icing sugar until stiff peaks form. Add mascarpone to lemon curd (if using) in a medium bowl whisk until blended. Fold whipped cream into mascarpone mixture.


  • Make Ahead: You can prepare the cakes a day in advance. Keep the cakes at room temperature wrapped tightly or in an airtight container.
  • Whipped mascarpone frosting will keep stable in an airtight container in the refrigerator for up to 2 days. When frosting a cake or baked good, I prefer making the frosting on the same day I will be using it to prevent any changes in texture.
  • Storing: You can store the frosted lemon blueberry cake in the refrigerator. The cake will keep at room temperature for about 2 hours unless it is a very hot environment (over 75 degrees F).
  • Freeze: Unfrosted cakes can be frozen for 2 months. Thaw in the refrigerator overnight.


Lemon Mascarpone Layer Cake

This Lemon Mascarpone Layer Cake is made with a moist lemon cake, lemon curd and a smooth and creamy whipped mascarpone frosting! It&rsquos light, yet sweet and tart and so darn good! It&rsquoll be your new favorite cake for spring and summer! Recipe: https://www.lifeloveandsugar.com/lemon-mascarpone-layer-cake/

Video taken from the channel: Life, Love and Sugar

In large mixing bowl, beat cream cheese and 3/4 cup of butter for 2 minutes, until fluffy. At low speed, beat in confectioners sugar, cream, and 1/3 cup of lemon curd until smooth. Cover chill 20 minutes, until spreadable consistency. Using a serrated knife, level tops of layers. For Lemon Cake: 2 1/4 cups cake flour 1 tablespoon baking powder 1/2 teaspoon table salt 1 1/4 cups buttermilk 4 egg whites, at room temperature 1 1/2 cups sugar 2 teaspoons.

Whisk together egg yolks, granulated sugar, lemon zest and juice and cornstarch in a small heavy saucepan until combined. Cook mixture over medium, stirring constantly with a wooden spoo. Lemon cake with lemon curd filling – smooth and silky lemon curd reside between the layers of this soft lemony cake frosted with lemon buttercream.

This is the ultimate lemon curd. For the lemon curd: In a large bowl, beat the butter and sugar with an electric mixer, about 2 min. Slowly add the eggs and yolks. Beat for 1 min. Mix in the lemon juice.

The mixture will look curdled, but it will smooth out as it cooks. Place one layer of cake on a serving plate. Spread with 1/2 of the lemon filling. Top with another layer, and spread with 1/2 cup lemon filling.

Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake.


Easy lemon layer cake

Heat the oven to 180C/160C fan/gas 4 and line the base of two 20cm sandwich tins with baking parchment. Beat the butter and sugar together for 3 mins using an electric whisk until smooth and fluffy. Add the eggs, one at a time, beating well between each addition and scraping down the sides of the bowl. Fold in the flour and baking powder until well incorporated, then fold in the yogurt, vanilla and lemon zest. Divide between the tins and bake for 30-35 mins until golden and a skewer inserted into the middles comes out clean.

Meanwhile, make the drizzle. Tip the sugar, lemon juice and 100ml water into a small pan set over a medium heat and stir until dissolved. Add the lemon zest, bring to the boil and simmer for 2-3 mins until the zest has softened and the liquid is syrupy. Remove the zest to a sheet of baking parchment using a slotted spoon, and remove the syrup from the heat.

Leave the sponges to cool for 10 mins in the tins, then pour over the warm drizzle. Leave to cool completely.

For the icing, beat the butter and icing sugar together using an electric whisk for 4-5 mins until smooth, scraping down the sides of the bowl as you go. Add the vanilla and soft cheese and beat for 4 mins more until thick and creamy. Don’t worry if it doesn’t look thick at first – it will loosen, then thicken again as you beat it.

Remove the cooled sponges from the tins. Spoon the icing into a piping bag fitted with a star nozzle. Put one sponge on a cake stand or serving plate, and pipe just under half the icing around the edge using a circular motion for a wavy effect. Pipe a little more icing over the empty middle (this doesn’t need to be neat) and smooth with the back of a spoon. Chill for 45 mins-1 hr until set. Top with the second sponge, then pipe eight blobs of icing around the edge at regular intervals, leaving a gap between each. Spoon the candied lemon zest into each gap, then serve.


Method

All you do is sift the flour and baking powder into a roomy mixing bowl, lifting the sieve quite high to give the flour a good airing as it goes down, then simply add all the other ingredients and, using an electric hand whisk, combine them for about 1 minute until you have a smooth creamy consistency.

Next divide the mixture between the two prepared tins, level off using the back of a tablespoon and bake on the centre shelf of the oven for about 25 minutes. The cakes are cooked when you press lightly with your little finger and the centre springs back.

Remove them from the oven and after about 30 seconds loosen the edges by sliding a palette knife all round then turn them out onto a wire cooling tray. Now carefully peel back the lining by gently pulling it back. Lightly place the other cooling tray on top and just flip them both over so that the tops are facing upwards (this is to prevent them sticking to the cooling tray).

While the cakes are cooking you can make the lemon curd: place the grated lemon zest and sugar in a bowl, whisk the lemon juice together with the eggs, and pour this over the sugar. Next add the butter cut into small pieces, and place the bowl over a pan of barely simmering water (making sure the bowl does not touch the water). Whisk every now and then until thickened, which should take about 20 minutes.

Then leave it on one side to cool.

When the cakes are absolutely cold – and not before – carefully cut each one horizontally into two with a good sharp serrated knife. I have always found the best way to do this is to sit down with the sponge cakes on a board, hold each one steady with one hand and then, using a gentle sawing movement, slice through each one so you end up with four layers. Now use the lemon curd to sandwich the cakes together, reserving 2 slightly rounded tablespoons (for the icing). Then whisk the cream till thickened, fold the remaining lemon curd into the cream and use it to ice the cake by spreading it over the top first then carefully down the sides, using a palette knife.


Lemon Layer Cake with Lemon Curd and Mascarpone

This lemon layer cake with lemon curd and mascarpone is packed full of fresh lemon flavor. If you love lemon this is the cake for you!

Ingredients:

For lemon curd:
1 cup sugar
3/4 cup fresh lemon juice
3 large eggs
3 large egg yolks
1/4 cup chilled unsalted butter, cut into 1/2-inch cubes

For cake:
6 large eggs, separated
14 tablespoons sugar
1-3/4 cup sifted cake flour - sifted, then measured
1/4 teaspoons salt

For syrup:
1/2 cup sugar
1/2 cup boiling water
1/4 cup fresh lemon juice

For filling and frosting:
2 cups chilled heavy whipping cream
3/4 cup sugar
3 (8 ounce) containers chilled mascarpone cheese

Directions:

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 1 cup 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 1/4 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 1/4 of syrup. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer brush with 1/4 of syrup and spread with 1/4 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 1/4-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.



Comments:

  1. Orsen

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  2. Fauzshura

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  3. Tauzahn

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