Dessert
Lemon Cake with Lemon Curd and Mascarpone Whipped Cream
2 Std.Für 10Nutri-Score D€€
D
2 Std.
2 Std.Lemon Cake with Lemon Curd and Mascarpone Whipped Cream
was Sie brauchen
Zutaten
butter (softened, plus extra for greasing)Milchprodukte200 g
caster sugarVorräte200 g
eggs (room temperature)Milchprodukte4 Stücke
lemon zest (finely grated)Obst & Gemüse2 Stücke- lemon juice (freshly squeezed)Obst & Gemüse60 ml
plain flour (sifted)Vorräte220 g- baking powderVorräte10 g
saltGewürze2 g
milkMilchprodukte60 ml- lemon curdVorräte250 g
- mascarpone (cold)Milchprodukte250 g
- double cream (cold)Milchprodukte200 ml
- icing sugar (sifted)Vorräte40 g
pro Portion
Nährwerte
366kcal
- Kohlenhydrate
- 34 g
- Eiweiß
- 5 g
- Fett
- 24 g
was Sie verwenden
Utensilien
Rührschüssel ×2
Handrührgerät
Kuchenform ×2
Backofen- Kuchengitter
Küchenspatel
Reibe
Schritt für Schritt
Zubereitung
- Schritt 1
Prepare the pans and oven
- Preheat the oven to 180 °C.
- Grease the cake pans and line the bases with baking paper.
- Schritt 2
Cream the butter and sugar
- Beat the softened butter with the caster sugar until pale and fluffy.
- Beat in the eggs one at a time.
- Add the lemon zest and lemon juice.
- Schritt 3
Make the batter
- Fold in the sifted flour, baking powder and salt.
- Loosen the batter with the milk until smooth.
- Schritt 4
Bake the cakes
- Divide the batter between the prepared pans.
- Bake until golden and a skewer comes out clean.
- Leave to cool in the pans, then turn out onto a cooling rack.
- Schritt 5
Whip the mascarpone cream
- Whip the cold mascarpone with the double cream and icing sugar until firm peaks form.
- Chill until needed.
- Schritt 6
Assemble the cake
- Spread lemon curd over the first sponge layer.
- Add a layer of mascarpone cream and top with the second sponge.
- Cover the cake with the remaining cream and swirl the top.
- Finish with a spoonful of lemon curd.
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