Scrape down bowl as needed to ensure thorough mixing. Oh, Loaf! Definitely going into my archive of ‘recipes to bake’ . Required fields are marked *. Spread a thin layer of mascarpone buttercream on top of cake. Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160°F, about 10 minutes. It’s such a relief when you can patch something up, and possibly make it even better! While I can be an absolute perfectionist when it comes to baking, for some reason in certain areas I seem to adopt a slightly more cavalier attitude. I did, but to far too great a degree, the lemon so thin it barely came up the sides of the tart and left almost a centimetre of exposed pastry. Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes. The combination of the lemon curd and mascarpone cream sounds delicious, sort of like lemon tart with vanilla ice cream. I used store-bought lemon curd from Trader Joe’s. Lorraine – the pastry was beautifully thin – I don’t like it too thick. But both the original and my cream covered adaptation are so delicious, I’m sure I’ll make them again soon. It is a thin delicate citrussy tart that you could eat far more than one slice of at a time! For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form. This layer will not have lemon curd. We ate slices after supper that evening, seconds the following afternoon, and finished the last few mouthfuls on Sunday (after my last minute realization that I should really snap the lone slice which appears in the photos for this post), when the tart still tasted beautifully fresh and the cream held its pillowed peaks. This lemon cake recipe is special to me. Fold whipped cream into lemon-mascarpone mixture. Required fields are marked *. Terra – homemade lemon curd is so delicious. Try to keep the surfaces as smooth as possible. Stop presenting everything so well! Bake for 7 minutes (no need to line with beads) then give it a check. The filling looks so delicious and fluffy. Once the cake has been filled, lightly frost the outside of the cake with the remaining mascarpone buttercream. Add 1/2 cup boiling water; stir to dissolve sugar. This tart was such a staple of special occasions in my childhood that I just have to close my eyes and I can taste that smooth, sweet, slightly tangy filling, flecked with lime zest and held together by rich, buttery pastry. Glad you remember to take a picture! This site uses Akismet to reduce spam. Add sugar and whip until smooth. You’ll have to recreate it again just for your mum to see what she thinks! Set aside to cool. Dot with raspberries, if you like, and serve in thin slices. This tart looks so so good! Not everyone admits to them, of course, but they definitely do happen. What a brilliant mishap for you though. This recipe makes three 8-inch cake layers. Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter. The Little Epicurean contains paid advertising banners and sponsored posts. Using clean dry beaters, beat whites in another large bowl until soft peaks form. I like your idea of adding thyme, although I might have to substitute my blood orange curd. Can be stored in the freezer and used at a later time. Be in to a flavor a cake, season meats and veggies, or squeezed in some hot tea, fresh lemons are a kitchen staple. Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling. Scrape down bowl as needed to ensure thorough mixing. I wanted the lemon to shine. Ah I’ve never thought of pairing marscapone cheese with lemon curd… how brilliant. Which you will. Ever failed. Basic HTML is allowed. Do not worry. Simply allow cake to defrost at room temperature before use. This looks so good! Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment). For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, lemon curd, lemon zest, lemon extract and icing sugar until smooth with no lumps. The piped topping gives the cake texture and dimension. Place one cake round on a cake turntable. loving the lemony layer. Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling. What a beautiful tart and a lovely flavor! To assemble the cake, start with one cake round. In the meantime, whip the double cream until firm peaks form. That way you can justify coming back for seconds. Press plastic wrap directly onto surface of both curds. Add the double cream and whisk until it is very thick and holds it's shape. Light and bright – the perfect dessert to welcome in the Spring. I love the innovation. Juice of 2 lemons (or 3 limes) 100g golden caster sugar 3 large free range eggs 50g butter, melted and cooled 300ml double cream 225g mascarpone 2-3 tbsp lemon curd (homemade or good quality shop bought) Raspberries, to decorate. Be it an overflowing tart tin, a sunken cake, a loaf left in the oven too long or mistakenly substituting sugar with salt, everyone is subject to these kitchen mishaps once in a while. Any sponsorships, partnerships, or giveaways will also be noted. Let the frosted cake chill in the fridge for 15 minutes or so to allow the buttercream to harden and come back together. However when my Mum did decide to allow us the indulgence of dessert, I remember them being amazing: perfect mouthfuls of rich chocolate mousse stirred through with coffee, incredible tiers of brown sugar meringue stacked with chocolate cream and raspberries, the best chocolate brownies in the world and, of course, her lime tart. 71.1 g Laura – thank you! Hugs, Terra, Yum! Add flour mixture in three additions, alternating with milk. Bake until tester inserted into center of cakes comes out clean, about 15 minutes. I only own one loose-bottomed tart tin, a whopping 25cm diameter beast bought with one specific recipe in mind and, annoyingly, too big for the majority of recipes I’ve encountered since. Add mascarpone and mix until just combined.


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