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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	334.32 Kcal (1400 kJ)
Calories from fat	175.42 Kcal
		% Daily Value*
Total Fat	19.49g	30%
Cholesterol	232.71mg	78%
Sodium	181.09mg	8%
Potassium	106.74mg	2%
Total Carbs	34.64g	12%
Sugars	31.81g	127%
Protein	7.44g	15%
Vitamin C	8.1mg	14%
Iron	1mg	6%
Calcium	52.3mg	5%

Amount Per 100 g
Calories	231.99 Kcal (971 kJ)
Calories from fat	121.73 Kcal
		% Daily Value*
Total Fat	13.53g	30%
Cholesterol	161.48mg	78%
Sodium	125.66mg	8%
Potassium	74.07mg	2%
Total Carbs	24.04g	12%
Sugars	22.07g	127%
Protein	5.17g	15%
Vitamin C	5.6mg	14%
Iron	0.7mg	6%
Calcium	36.3mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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