Limoncello Mascarpone Layer Cake
- Cooking time25 minutes
- Prep time1 hour 0 minutes
- Servings1 portions
- 4 eggs, large
- 150g caster sugar
- Zest of 1 lemon
- 120g plain flour
- ½ tsp baking powder
- 60g Stork tub, melted and cooled
- Juice of 1 lemon
- 2 tbsps Limoncello
- 75ml water
- 100g caster sugar
- 4 egg yolks
- 100g caster sugar
- 100ml Limoncello
- 450g mascarpone cheese
- 360ml double cream
- 250g lemon curd
- 100g white chocolate curls
|Energy (kcal)||0 kcal|
|Energy (kJ)||0 kJ|
|Protein (g)||0.0 g|
|Carbohydrate incl. fibre (g)||0.0 g|
|Carbohydrate excl. fibre (g)||0.0 g|
|Sugar (g)||0.0 g|
|Fibre (g)||0.0 g|
|Fat (g)||0.0 g|
|Saturated fat (g)||0.0 g|
|Unsaturated fat (g)||0.0 g|
|Monounsaturated fat (g)||0.0 g|
|Polyunsaturated fat (g)||0.0 g|
|Trans fat (g)||0.0 g|
|Cholesterol (mg)||0 mg|
|Sodium (mg)||0 mg|
|Salt (g)||0.00 g|
|Vitamin A (IU)||0 IU|
|Vitamin C (mg)||0.0 mg|
|Calcium (mg)||0 mg|
|Iron (mg)||0.00 mg|
|Potassium (mg)||0 mg|
- Prepare 2 x 8â sandwich tins, grease well and line the bases with non-stick baking paper.
- Preheat the oven to 160c (fan)/180c/Gas Mark 4.
- In a large bowl whisk together the eggs, sugar and lemon zest. Whisk for 6-7 minutes until the mixture is thick and airy, almost trebling in volume.
- Sift the flour and baking powder over the egg mixture and fold in carefully until fully combined.
- Pour the cooled melted Stork around the edge of the bowl and fold in again until well combined.
- Split the mixture between the two tins and bake in the oven for 20-25 minutes until golden on top and springy to the touch. When the cakes are ready they will start to come away from the edges of the tin.
- Carefully remove the cakes from the tins and allow to cool fully on a wire rack.
- Prepare the lemon syrup. Place the syrup ingredients in a small saucepan and heat gently until the sugar dissolves and the syrup clears slightly. Remove from the heat and transfer to a jug to cool to room temperature.
- To make the filling first make the Zabaglione. Place a bowl over a pan of simmering water. Add the eggs and sugar and whisk well. Add the Limoncello. Continue to whisk, over the pan of water until the mixture thickens. This takes about 10 minutes and happens just before the Zabaglione reaches boiling point and you will start to see small bubbles appear. Remove from the heat and set to one side to cool slightly.
- In another large bowl beat the mascarpone so that it is smooth. Beat in the slightly cooled Zabaglione and mix until even.
- Whip the double cream to soft peaks and beat into the mascarpone/Zabaglione mixture.
- To assemble, split each sponge into 2 even layers using a sharp serrated knife. Place 1 sponge layer onto a serving plate, cut side upwards. Soak the exposed sponge with the lemon syrup brushing on with a pastry brush.
- Spread the sponge with lemon curd and then add an even layer of mascarpone filling. Top with a further sponge layer. Repeat the process adding syrup, lemon curd and mascarpone filling to each later until all 4 layers are in place.
- Coat the top of the cake with an even layer of mascarpone filling. Run a palette knife around the sides of the cake to even out the filling. Reserve the remaining mascarpone filling and place the cake in the fridge for 4 hours to firm so that the rest of the assembly can be completed.
- Once chilled, coat the sides of the cake with the reserved mascarpone filling.
- Warm 2 tbsps lemon curd gently and drizzle over the top of the cake.
- Take the white chocolate curls and using a cupped hand gently press the curls onto the side of the cake to coat. To do this with minimum mess it is best to raise the cake using a cake stand or turntable and place a small bowl underneath the edge of the cake to catch the excess chocolate curls as you coat.
- Once the sides are fully coated sprinkle a little around the top on the outside edge.
- Brush any excess chocolate curls from the serving plate with a dry pastry brush.