Lemon mascarpone layered cake

Ingredients

• ¼ cup agave syrup
• 4 eggs, yolks and whites separated
• ½ teaspoon vanilla extract
• 2/3 cup millet flour
• 8 ounces mascarpone
• Grated zest of 1 lemon
• 2 tablespoons lemon juice
• 2 tablespoons agave syrup
• 4 tablespoons agave syrup
• Juice of ½ lemon
• 1/3 cup water

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Preparation

• Preheat the oven to 350 degrees Fahrenheit. Line a 5x9 rectangular pan or cookie sheet with parchment paper.
• Beat the agave syrup with the egg yolks and vanilla extract in a medium mixing bowl until frothy. Gently whisk in the flour.
• Beat the egg whites to soft peaks and fold them into the egg yolk, agave and flour mixture. Transfer to the prepared pan and bake for 13 to 15 minutes.
• Meanwhile, whisk the mascarpone, grated lemon zest, lemon juice and agave together in a medium bowl. Set aside. When the cake is cooked, unmold it onto a large cutting board or dry surface, gently peel off the parchment paper and cut the cake into three rectangles of the same size. Let it cool.
• Make the syrup by combining the agave syrup, lemon juice and water in a small saucepan. Cook the syrup over low heat for about 5 minutes.
• Brush the first cake rectangle lightly with the syrup, spread a third of the mascarpone on the cake. Top it with the second cake rectangle, brush it with syrup and spread it with mascarpone.
• Repeat with the remaining cake rectangle and top it with a thin layer of mascarpone. Garnish with lemon zest, if you wish.