Dessert
Lemon Cake with Lemon Curd and Mascarpone Whipped Cream
2 hPour 10Nutri-Score D€€
D
2 h
2 hLemon Cake with Lemon Curd and Mascarpone Whipped Cream
ce qu’il vous faut
Ingrédients
butter (softened, plus extra for greasing)Produits laitiers200 g
caster sugarÉpicerie200 g
eggs (room temperature)Produits laitiers4 morceaux
lemon zest (finely grated)Fruits et légumes2 morceaux- lemon juice (freshly squeezed)Fruits et légumes60 ml
plain flour (sifted)Épicerie220 g- baking powderÉpicerie10 g
saltÉpices2 g
milkProduits laitiers60 ml- lemon curdÉpicerie250 g
- mascarpone (cold)Produits laitiers250 g
- double cream (cold)Produits laitiers200 ml
- icing sugar (sifted)Épicerie40 g
par portion
Nutrition
366kcal
- Glucides
- 34 g
- Protéines
- 5 g
- Lipides
- 24 g
ce que vous utiliserez
Ustensiles
Saladier ×2
Batteur électrique
Moule à gâteau ×2
Four- Grille de refroidissement
Spatule
Râpe
pas à pas
Préparation
- Étape 1
Prepare the pans and oven
- Preheat the oven to 180 °C.
- Grease the cake pans and line the bases with baking paper.
- Étape 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.
- Étape 3
Make the batter
- Fold in the sifted flour, baking powder and salt.
- Loosen the batter with the milk until smooth.
- Étape 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.
- Étape 5
Whip the mascarpone cream
- Whip the cold mascarpone with the double cream and icing sugar until firm peaks form.
- Chill until needed.
- Étape 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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