Petitchef

Lemon Mascarpone Layered Cake

Dessert
6 servings
30 min
20 min
Very Easy

Ingredients

6

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.

D Dinners and Dreams~A Moroccan Recipe Journal

Photos

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





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