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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This cake comes from Mary Ann Lee of Clifton Park, N. Y. If you like lemon and tiramisu, you're going to love this one. It's a nice and light cake that's great for an elegant summer dessert. Ingredients:
cake |
6 eggs, separated |
1/8 teaspoon salt |
1/2 teaspoon cream of tartar |
1 1/4 cups granulated sugar |
1 teaspoon lemon extract |
1 teaspoon vanilla extract |
1 1/2 cups sifted cake flour |
filling |
1/2 cup whipping cream |
1 teaspoon granulated sugar |
8 ounces mascarpone cheese, (i found this cheese to be quite expensive so i searched the internet and found a substitute for mascarpone cheese (combine 8 ounces of softened cream cheese, 3 tablespoons of sour cream and 2 tablespoons of heavy cream; do not whip.) |
1/2 cup confectioners' sugar |
1 cup part skim ricotta cheese |
1 teaspoon vanilla extract |
2 tablespoons grated lemon zest |
1 (10 ounce) jar lemon curd, divided |
glaze and garnish |
1 tablespoon fresh lemon juice mixed with 3/4 cup of lemonade (lemon juice mixture) |
1/2 cup prepared lemonade |
confectioners' sugar |
lemon slices |
Directions:
1. Preheat oven to 350 degrees. Grease bottom of a 9 inch spring form pan. Line the bottom with wax paper. Grease the wax paper.
2. To prepare cake, place egg whites in a large mixing bowl. Add salt and cream of tartar. Beat until frothy with a mixer at high speed. Add granulated sugar gradually. Beat until soft peaks form, 3 to 5 minutes.
3. Place egg yolks in a small bowl and stir with a fork. Add extracts. Fold into egg whites. Gradually fold in flour. Spread batter evenly in pan.
4. Bake 35 to 40 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from the pan and cool completely on a wire rack. Do not remove the wax paper yet.
5. To prepare the filling: beat whipping cream and granulated sugar with a mixer at high speed until stiff peaks form. Refrigerate. Combine mascarpone cheese
6. and confectioners' sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon zest and 1/3 cup lemon curd. Mix well. Fold in the whipped cream.
7. To prepare topping: spoon 2 to 3 tablespoons filling into remaining lemon curd in jar. Set aside.
8. To prepare glaze: combine lemon juice mixture with the 1/2 cup of lemonade.
9. To assemble, remove the wax paper from cake. Using a serrated knife, carefully slice into three layers. Brush first layer with 1/4 cup of the glaze and spread with 1 1/2 cups of filling.
10. Top with second layer and brush on 1/4 cup glaze and spread with 1 1/2 cups filling. Top with third layer and brush on remaining glaze. Spread top with lemon curd topping. Frost sides with remaining
11. filling. Refrigerate several hours to overnight.
12. Just before serving, dust top of cake with confectioners' sugar and garnish with lemon slices, if desired.
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