Lemon mascarpone layered cake

6 servings
30 min
20 min
Very Easy


Number of serving: 6
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


  • 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.
D Dinners and Dreams~A Moroccan Recipe Journal


Lemon Mascarpone Layered Cake, photo 1Lemon Mascarpone Layered Cake, photo 2Lemon Mascarpone Layered Cake, photo 3

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