Name: Lemon Mascarpone Cream Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 10 servings
Ingredients: 30 ml lemon juice; 30 ml water; 40 ml cooking oil; 5 eggs (separated into yolks and whites); 80 g cake flour; 2 ml lemon juice (for the egg whites); 65 g sugar; 300 g heavy cream; 150 g mascarpone cheese; 65 g sugar; 15 g lemon juice; Grated lemon peel (optional, for extra flavor)

Directions

1. Step

In a large bowl, whisk together 30 ml lemon juice, 30 ml water, 40 ml cooking oil, and 5 egg yolks until smooth. Strain the mixture through a sieve to ensure smoothness. Add 80 g cake flour to the strained mixture and mix until well combined.

2. Step

In a separate clean bowl, add 5 egg whites, 2 ml lemon juice, and gradually add 65 g sugar while mixing with a hand mixer. Whip until stiff peaks form. Gently fold the whipped egg whites into the yolk mixture to form a smooth and airy cake batter.

3. Step

Pour the batter into a 20 cm cake pan lined with parchment paper. Bake in a preheated oven at 150°C for 50 minutes. Once baked, let the cake cool completely before proceeding.

4. Step

In a medium bowl, combine 150 g mascarpone cheese, 65 g sugar, 15 g lemon juice, and grated lemon peel. Use a fork or spatula to mix until smooth. Add 300 g heavy cream and whip the mixture with a hand mixer until it thickens to a pipeable consistency.

5. Step

Slice the cooled cake horizontally into 4 even layers. Spread a layer of mascarpone cream between each cake layer. Fill a piping bag with the remaining cream and decorate the top and sides of the cake as desired. Chill the cake in the refrigerator for at least 1 hour before serving.