Lemon Mascarpone Layer Cake
All out: 45 mins - Prep: 20 mins - Cook: 25 mins - Yield: Serves 10 to 12
Lemons are particularly decent in cakes. Here is a magnificent pastry that is part cake, part play. The layers are doused with lemon syrup with delectable lemon and mascarpone cream in the middle.
Ingredients
For the Sponge Cakes:
6 huge eggs (isolated)
7 tablespoons (3 ounces) sugar in addition to
7 tablespoons (3 ounces) sugar
1 3/4 containers (6 ounces) filtered cake flour
For the Lemon Syrup:
1/2 container (3 1/2 ounces) sugar
1/2 container (4 ounces) water
1/4 container (2 ounces) lemon juice (newly crushed)
For the Mascarpone Filling:
2 1/2 containers (20 ounces) substantial whipping cream
7 tablespoons (3 ounces) sugar
1 pound mascarpone
1 container lemon curd (in addition to 1/2 glasses for layering and garnish)
Method
1-Preheat the stove to 375 F. Position broiler racks in the lower and upper thirds of the stove.
2-Make the wipe cakes: Place the egg yolks and 7 tablespoons of the sugar in the bowl of a stand blender fitted with the whisk connection and whip on rapid until the blend is thick and exceptionally light in shading, 4 to 5 minutes. Put aside while you whip the egg whites.
3-In a perfect bowl with a spotless whisk connection, whip the egg whites on medium speed to delicate pinnacles. With the blender running, slowly include the rest of the 7 tablespoons of sugar and keep beating until the egg whites hold firm pinnacles. Crease 33% of the egg whites into the beaten yolks, at that point filter half of the flour over the top and tenderly overlay it in. Rehash. Overlap in the remainder of the egg whites until no dashes of white remain.
4-Divide the hitter equitably between the readied skillet and heat for 18 to 22 minutes, until the top is brilliant, firm to the touch, and a toothpick embedded into the inside turns out free of scraps. Expel from the broiler and spot on a rack to cool totally.
5-Make the lemon syrup: Place the sugar and water in a little pot and warmth, blending infrequently, until the sugar has totally broken down and the fluid is clear. Expel from the warmth and cool totally. Mix in the lemon juice.
6-Make the mascarpone filling: Place the cream and sugar in a bowl and whip to delicate pinnacles. Refrigerate. Spot the mascarpone and one measure of the lemon curd in a bowl and mix until mixed—it ought to be the consistency of pudding. Tenderly overlap in the whipped cream until the blend is homogeneous and thick. In the event that the blend moves toward becoming exhausted, it will look grainy or isolated. On the off chance that this occurs, blend in a few tablespoons of cream with an elastic spatula—mix just until the blend has smoothed out once more.
7-Unmold the cakes: Run the slender, adaptable blade or spatula around the edge of the skillet to extricate a cake. Flip around the dish and give it a sharp rap on the table to discharge (don't stress, these cakes are solid). Turn the cake right side up, leaving the material paper joined. Rehash with the rest of the cake. Level the cakes, if important. Utilizing the serrated blade, cut each cake on a level plane into two layers. Put aside one of the base layers to utilize last, and expel the material from the other layer.
8-Assemble the cake: Place a cake layer, cut side up, on the cake cardboard or serving plate. Brush the cake with 1/4 of the lemon syrup. With the icing spatula, spread 1/3 of the mascarpone filling on top. Spot 3 level tablespoons of the rest of the lemon curd over the filling and spread equally to the edge. Spot a second cake layer on top, cut side up, and rehash with lemon syrup, mascarpone filling, and lemon curd. Spot third layer on top, cut side up, and rehash.
9-Top with the last cake layer, putting it base up (chop side down). Evacuate the material paper. Voila!— a scrap free surface for icing. Saturate it with the rest of the lemon syrup. Utilize the cleaned icing spatula to spread the mascarpone saved for icing blend over the cake, spreading it daintily on top with additional as an afterthought.
10-Finish and serve the cake: Spoon the funneling mascarpone into the baked good sack and pipe rosettes over the whole top of the cake, beginning around the outside edge and working your way to the middle. Put a couple of tablespoons of the rest of the curd into a resealable plastic sandwich sack and press it into one of the corners. Clip off the corner and pipe a focal point of lemon curd into every one of the rosettes. Refrigerate for no less than 4 hours before serving, so the flavors and surfaces get an opportunity to merge. To serve, cut with a slight, sharp blade.
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