Deser
Lemon Cake with Lemon Curd and Mascarpone Whipped Cream
2 godz.Porcje: 10Nutri-Score D€€
D
2 godz.
2 godz.Lemon Cake with Lemon Curd and Mascarpone Whipped Cream
przepis od
Michelle Lu
@sweet_essence_
4 przepisy
5 importów
ugotowano 0 razy
czego potrzebujesz
Składniki
butter (softened, plus extra for greasing)Nabiał200 g
caster sugarSpiżarnia200 g
eggs (room temperature)Nabiał4 kawałki
lemon zest (finely grated)Warzywa i owoce2 kawałki- lemon juice (freshly squeezed)Warzywa i owoce60 ml
plain flour (sifted)Spiżarnia220 g- baking powderSpiżarnia10 g
saltPrzyprawy2 g
milkNabiał60 ml- lemon curdSpiżarnia250 g
- mascarpone (cold)Nabiał250 g
- double cream (cold)Nabiał200 ml
- icing sugar (sifted)Spiżarnia40 g
na porcję
Wartości odżywcze
366kcal
- Węglowodany
- 34 g
- Białko
- 5 g
- Tłuszcz
- 24 g
czego użyjesz
Przybory
Miska ×2
Mikser ręczny
Forma do ciasta ×2
Piekarnik- Kratka do studzenia
Łopatka kuchenna
Tarka
krok po kroku
Przygotowanie
- Krok 1
Prepare the pans and oven
- Preheat the oven to 180 °C.
- Grease the cake pans and line the bases with baking paper.
- Krok 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.
- Krok 3
Make the batter
- Fold in the sifted flour, baking powder and salt.
- Loosen the batter with the milk until smooth.
- Krok 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.
- Krok 5
Whip the mascarpone cream
- Whip the cold mascarpone with the double cream and icing sugar until firm peaks form.
- Chill until needed.
- Krok 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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