2019-03-22

Lemon Mascarpone Layer Cake

Ingredients

Sheet-style Ladyfingers

  • 4 eggs
  • 2/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/3 teaspoon salt
  • 3/4 cup all purpose flour

Lemon Curd

  • 1/4 cup cornstarch
  • 2 tablespoons all purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 2 cups boiling water
  • 3 egg yolks
  • 2 tablespoons butter
  • 2 tablespoons lemon peel finely grated
  • 1/3 cup lemon juice

Filling

  • 3/4 cup white sugar
  • 3 8-ounce containers mascarpone cheese
  • 2 cups heavy 35% whipping cream
  • Portion of lemon curd (see directions below)

Syrup

  • 1/2 cup white sugar
  • 1/2 cup boiling water
  • 1/4 cup lemon juice

Method

Sheet-style Ladyfingers

  1. Preheat oven to 375°F.
  2. Line a jelly roll baking sheet with parchment paper.
  3. Separate the eggs.
  4. Whisk the egg yolks with half (1/3 cup) of the sugar and all of the vanilla until lightly coloured (about 5 minutes).
  5. In a separate, clean, metal bowl beat the egg whites until soft peaks.
  6. Slowly add the salt and the remainder (1/3 cup) of the sugar to the egg whites until they hold firm peaks.
  7. Gently fold the egg white mixture into the egg yolk mixture.
  8. Gently sift the flour over the egg mixture and fold it in.
  9. Pour the batter into the baking sheet and gently even it out with a spatula.
  10. Bake until firm to the touch and the edges are golden brown (about 15 minutes).
  11. Remove from oven and allow to cool until warm.
  12. While still warm, remove from pan and cut or trim to fit the dish that the cake will be served in (best if cut so that there will be two full layers of ladyfinger in each dish).

Lemon Curd

  1. Mix cornstarch, flour, 2 cup sugar, and salt together in a small saucepan.
  2. Gradually stir in boiling water.
  3. Beat egg yolks and add to cornstarch mixture.
  4. Cook 5-7 minutes over medium-low heat stirring constantly.
  5. Cook 5 more minutes stirring occasionally.
  6. Remove from heat, add butter, peel, and juice.
  7. Cover and cool.
  8. Split curd into two parts: one cup for spreading on the cake, and reserve the rest for mixing in to the filling.

Filling

  1. Beat whipping cream and sugar together until peaks form.
  2. In a separate bowl, mix together mascarpone and reserved lemon curd.
  3. Fold whipped cream and mascarpone mixture together.

Syrup

  1. Add boiling water to sugar and stir until sugar is dissolved.
  2. Stir in lemon juice.

Assembly

  1. Assemble the cake in a dish or cake pan with high sides as it can not stand up on its own - this recipe works well in a very high sided 9x13 dish or pan.
  2. Put the first layer of lady finger in the bottom of the dish.
  3. Brush the lady finger with 1/2 of the syrup.
  4. Spread 1/2 of the lemon curd on top.
  5. Spoon 1/2 of the filling in and even it out with a spatula.
  6. Put the second layer of lady finger in.
  7. Brush with remaining syrup.
  8. Spread the rest of the lemon curd on.
  9. Spoon the remainder of the filling in and even it out.
  10. Cover and refrigerate for at least 4 hours.

Source

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