I've made this cake several times, most recently for my MIL's birthday. It was adored. It looks like it takes much longer than it does to assemble, although I did make the cake layers and curd a day in advance so that the day of assembly would be less stressful and time consuming. This is impressive and beautiful. IHHDRO
- 1 cup sugar
- 3⁄4 cup fresh lemon juice
- 3 large eggs
- 3 large egg yolks
- 1⁄4 cup chilled unsalted butter, cut into 1/2 inch cubes
- 6 large eggs, separated
- 14 tablespoons sugar
- 1 3⁄4 cups sifted cake flour (sifted, then measured)
- 1⁄2 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 cup boiling water
- 1⁄4 cup fresh lemon juice
Filling and frosting
- 2 cups chilled heavy whipping cream
- 3⁄4 cup sugar
- 3 (8 ounce) containerschilled mascarpone cheese
- You'll need a pastry bag fitted with a 1/2-inch star tip to create the decorative rosettes.
- Begin making this cake two days before you plan to serve it.
- For lemon curd: Whisk first 4 ingredients in medium metal bowl.
- Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes.
- Remove bowl from over water. Add butter; whisk until melted.
- Transfer 2 cups curd to small bowl for spreading on cake layers. Reserve remaining curd for filling.
- Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled).
- For cake: Position rack in center of oven and preheat to 375°F.
- Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment).
- Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.
- Using clean dry beaters, beat whites in another large bowl until soft peaks form.
- Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
- Fold half of whites into yolk mixture, then sift half of flour and 1/2 teaspoon salt over and gently fold in until incorporated.
- Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
- Divide batter between pans; smooth tops.
- Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
- Cool in pans on racks.
- Run knife around edge of pans to loosen cakes.
- Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes.
- Cut each cake horizontally in half (layers will be thin). Peel off parchment.
- For syrup: Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
- For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form.
- Add mascarpone to lemon curd in medium bowl; whisk until blended.
- Fold whipped cream into lemon-mascarpone mixture.
- Place 1 cake layer, flat side up, on platter.
- Brush with 1/2 of syrup.
- Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling.
- Top with second cake layer; brush with 1/2 of syrup and spread with 1/2 cup lemon curd and 1 cup lemon-mascarpone filling.
- Repeat with third cake layer, syrup, lemon curd, and filling.
- Top with fourth cake layer.
- Brush with remaining syrup, then spread remaining lemon curd over.
- Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/2-inch star tip (to be used for rosettes).
- Spread remaining lemon-mascarpone filling as a frosting over sides of cake.
- Pipe small rosettes of frosting over top of cake, covering completely.
- Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
This cake is delicious and impressive! I had a bit of a time cutting the layers because the cake was so spongey, the knife I used to score the edge wanted to push through it rather than cut through it. I made the curd on day 1 (and then trasnferred the required 2 cups to my 2 cup measure), the cake on day 2 and then assembled on day 3 (presentation day!). The only changes I made were using 1 x 475gm tub of mascarpone plus 1 x 250gm block of regular cream cheese (our mascarpone in Canada comes in tubs, not 8oz containers) and instead of piping, which I find tedious, I decorated the cake with strawberries from my garden. I covered the entire top with whole berries, tips pointing up, and then I cut the biggest berries in half lengthwise and stood them up around the base of the cake. Also, there's a typing error for the syrup. It should read brush 1/4 cup on each layer, not 1/2 cup. To do this accurately, I poured the cooled syrup (which was exactly one cup) into my 1 cup measure so I knew when to stop brushing (when the liquid got to the 1/4 mark). Needless to say, with this cake, I continue my reign as dessert maker extraodinaire! Thanks for posting this one, spatchcock! M&Mers
Not sure what I did wrong but trying to assemble this was just a sloppy disgusting mess. Layers sliding and lemon curd oozing out. I'm trying to put the whole thing in the fridge to see if I can rescue it from looking like a 4 year old made it. Edit: I managed to rescue this by scraping, chilling, shifting etc etc. In the end it was delicious but very messy. The frosting ended up extra liquidy since I scraped it and a bunch of oozing lemon curd out. Maybe next time I will make sure everything is very well chilled and chill the whole thing until solid/hard between adding layers?
My son made this & it was easier than it looked & it tasted amazing! Not too sweet or sour. It got rave reviews. We did use jarred lemon curd due to time restraints, but I am sure it yielded the same end results. Definitely a go-to recipe for all lemon cake lovers.