Lemon Marscapone Cake

In honor of my Super Fabulous Friends Weekend, I am posting the recipe for a super fabulous dessert that me and an old friend shared on Saturday night from Stonebridge in Milford, CT. Obviously I am not sure if this is the actual recipe or not, but it is pretty close. It was light, fluffy, lemony, and amazing. Now, if only I could find the recipe for the whipped cream... I def ate more of that than the cake, even!

The Recipe

Courtesy of: a recipe by Cindy Mushet

Ingredients:

Cakes:
   6 large eggs, separated
   7 tablespoons (3 ounces) sugar plus
   7 tablespoons (3 ounces) sugar
   1 3/4 cups (6 ounces) sifted cake flour

Syrup:
   1/2 cup (3 1/2 ounces) sugar
   1/2 cup (4 fl ounces) water
   1/4 cup (2 ounces) freshly squeezed
   lemon juice

Filling:
   2 1/2 cups (20 ounces) heavy whipping cream
   7 tablespoons (3 ounces) sugar
   1 pound mascarpone
   1 cup lemon curd, plus 1 1/2 cups for layering and garnish

You will also need:

   Two Ungreased 9 by 1 3/4-inch Round Cake Pans Lined with Parchment Paper

   Pastry Brush

   Small Offset Spatula

   Icing Spatula

   Pastry Bag Fitted with a 1/2-inch Star Tip

Instructions:

1. Preheat the oven to 375°F. Position oven racks in the lower and upper thirds of the oven.
2. Make the sponge cakes: Place the egg yolks and 7 tablespoons of the sugar in the bowl of a stand mixer fitted with the whisk attachment and whip on high speed until the mixture is thick and very light in color, 4 to 5 minutes. Set aside while you whip the egg whites.
3. In a clean bowl with a clean whisk attachment, whip the egg whites on medium speed to soft peaks. With the mixer running, gradually add the remaining 7 tablespoons of sugar and continue beating until the egg whites hold firm peaks. Fold one-third of the egg whites into the beaten yolks, then sift half of the flour over the top and gently fold it in. Repeat. Fold in the last of the egg whites until no streaks of white remain.
4. Divide the batter evenly between the prepared pans and bake for 18 to 22 minutes, until the top is golden, firm to the touch, and a toothpick inserted into the center comes out free of crumbs. Remove from the oven and place on a rack to cool completely.
5. Make the lemon syrup: Place the sugar and water in a small saucepan and heat, stirring occasionally, until the sugar has completely dissolved and the liquid is clear. Remove from the heat and cool completely. Stir in the lemon juice.
6. Make the mascarpone filling: Place the cream and sugar in a bowl and whip to soft peaks. Refrigerate. Place the mascarpone and one cup of the lemon curd in a bowl and stir until blended—it should be the consistency of pudding. Gently fold in the whipped cream until the mixture is homogeneous and thick. If the mixture becomes overworked, it will look grainy or separated. If this happens, stir in several tablespoons of cream with a rubber spatula—stir just until the mixture has smoothed out again.

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Laugh much, cook often, and always wear stilettos

xoXO ~ Coleen

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