Lemon Layer Cake With Lemon Curd and Mascarpone

Recipe by spatchcock
READY IN: 48hrs 25mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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