Lemon Mascarpone Cake

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 180°C (375°F).
  • Spray and flour 2 springform or layer tins (24 cm or 9 inch).
  • Beat egg yolks with vanilla.
  • Add oil, boiling water and lemon juice and continue beating all the time until foamy.
  • Add caster sugar and continue beating.
  • Lastly add flour, baking powder and lemon rind.
  • Beat egg whites with baking powder until very stiff; set aside.
  • Fold egg whites into lemon mixture.
  • Bake for 20-25 minutes on middle rack of oven.
  • Allow to cool.
  • Filling: Beat egg yolks with sugar until very thick.
  • Add lemon juice.
  • Add mascarpone and continue beating until thickened.
  • Beat egg whites until stiff.
  • Fold into egg yolk and add lemon rind.
  • Place mixture in fridge and allow to set.
  • Spread 1/2 mascarpone on top of bottom layer of cake.
  • Top with other cake and more mascarpone.
  • Decorate with grated lemon rind.
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