Mascarpone and lemon cake
Every year, during the holidays, I've always returned to this lemon and mascarpone cream cake. It has often saved me when I wanted something festive, but not too heavy or too sweet. The sponge is light, without the need for syrup, and the cream has a tangy note that balances everything. I've made it for family meals, but also when I needed a foolproof dessert for visits.
Quick Info
Total time: approx. 2 hours (includes cooling)
Servings: 12
Difficulty: medium
Ingredients
For the sponge:
- 8 eggs
- 240 g flour (of which 2 tablespoons are replaced with 2 tablespoons cocoa)
- 240 g powdered sugar
- 4 tablespoons oil
- 4 tablespoons warm water
- 1 packet baking powder
- 1 pinch salt
For the cream:
- 4 eggs
- 150 g sugar
- juice from 3 lemons (approx. 120 ml)
- grated zest from 1 lemon or lime
- 100 g butter (82% fat)
- 500 g mascarpone
- 1 packet gelatin (10 g)
For decoration:
- grated chocolate (dark or milk)
- sliced or grated almonds
Preparation steps
1. Prepare the baking pan (24 cm diameter, with a removable edge). Cut a disc of parchment paper for the base and lightly grease the edges with oil.
2. Separate the eggs. Place the yolks in a large bowl. Add half of the sugar (120 g) over the yolks and mix for 3-4 minutes, until the mixture becomes pale and creamy.
3. Pour in the oil and water, mix briefly.
4. In another bowl, beat the egg whites with the pinch of salt. When the foam starts to increase in volume, add the remaining sugar and continue mixing until you get a stiff, glossy foam.
5. Mix the flour with cocoa and baking powder. Incorporate one third of the flour into the yolks, then one third of the egg white foam, gently folding with a spatula. Continue alternating flour with egg whites, using broad movements to not lose volume. Do not overmix.
6. Pour the batter into the prepared pan. Level it gently.
7. Place in the preheated oven at 170°C. After 10 minutes, reduce the temperature to 160°C. Bake for a total of 35-40 minutes. Check with a toothpick; when it comes out clean, the sponge is ready. Do not extend the baking time, otherwise it will dry out.
8. Let the sponge cool in the pan for 10 minutes. Then remove it to a rack, inverting it upside down (the bottom becomes the top). Allow it to cool completely before cutting.
9. For the cream, crack the eggs into a heatproof bowl. Add the sugar and whisk briefly. Incorporate the lemon juice.
10. Place the bowl over a pot of gently boiling water (bain-marie). Stir constantly with a whisk for about 8-12 minutes, until the cream thickens like a denser sauce. If unsure, dip a spoon: if a thin film remains on the back, it’s done.
11. Remove the cream from the heat. Let it cool for 5 minutes, then add the cubed butter and mix until completely melted. Allow to reach room temperature.
12. Hydrate the gelatin according to the instructions on the packet (usually soaked in a little cold water, then melted in a bain-marie or in the microwave for a few seconds).
13. In a large bowl, mix the mascarpone until creamy, then incorporate the grated lemon zest.
14. Gradually add the egg cream, mixing well after each batch. Finally, pour in the dissolved gelatin and mix everything quickly. The cream becomes quite firm in the fridge.
15. Cut the completely cooled sponge into three equal layers with a long knife, using gentle movements.
16. Spread the cream between the layers and cover the entire cake with a thin layer of the remaining cream.
17. Sprinkle grated chocolate and almonds on top. Refrigerate for 4-6 hours before cutting.
Why I often make this recipe
It’s a cake that keeps well in the fridge and doesn’t change texture. It doesn’t need syrup, so the sponge remains firm but not dry. The cream is balanced – not too sweet, nor heavy. It can be made a day in advance without issues.
Tips
- For a smooth sponge, use a silicone spatula when incorporating the egg whites.
- If the sponge has risen unevenly, trim the top while it’s warm.
- Don’t skip the gelatin in the lemon cream, otherwise it will run when cut.
- The mascarpone should be cold from the fridge.
Substitutions
- Mascarpone can be replaced with a fine cream cheese (like Philadelphia), but the taste will be slightly tangier.
- You can use oranges instead of lemons for a milder flavor.
- The butter can be 65% fat, but the cream will be softer.
Variations
- Add a bit of vanilla or a pinch of cardamom to the cream for another flavor.
- Instead of almonds, you can use chopped pistachios or just grated white chocolate.
- If you want, you can place fresh raspberries or blueberries between the layers.
Serving ideas
- It pairs well with tart fruits on the side – raspberries, currants, strawberries.
- It can be served with a light berry sauce.
- For a festive meal, place it directly on a platter and garnish with thin slices of candied lemon.
Frequently asked questions
1. Can I freeze the cake?
I do not recommend it, as the sponge and cream change texture upon thawing.
2. Can it be made without gelatin?
The cream will not hold as firm and may run, especially if left at room temperature for long.
3. Can I use another type of sugar?
Yes, but powdered sugar dissolves more easily in the sponge and cream.
4. Can I reduce the amount of sugar?
It can be slightly reduced in the cream, but the sponge will be bland if you decrease the sugar.
Nutritional values (estimate per serving, for 12 servings)
- Calories: approx. 350 kcal
- Protein: 7 g
- Carbohydrates: 34 g
- Fats: 21 g
These are just estimates, depending on the ingredients used and the final decoration.
Storage and reheating
The cake keeps well in the fridge, covered, for 3 days. It is not reheated. If you need to slice it more easily, let it sit for 10 minutes at room temperature before serving. The almonds can be added before serving to keep them crunchy.
That’s all – if you follow the steps, you’ll have a festive lemon and mascarpone cake, suitable for holidays or any day when you need a refreshing dessert that’s easy to make at home.
The base: whisk the egg yolks with half of the sugar, beat the egg whites with the other half of the sugar and a pinch of salt. Add the oil and water to the yolks. Alternately add the egg whites and flour mixed with baking powder to the yolks. Pour the mixture into a cake pan with a removable bottom lined with baking paper. Place the mixture in the preheated oven at 170°C. After 10 minutes, reduce the heat. Baking time is 40 minutes (do not let the base bake too much, it will dry out and this type of base does not require soaking). If it has cooled down, remove the base from the pan and turn it upside down so the bottom becomes the top of the cake. The base will be cut into 3 equal parts. Cream: beat the eggs with the sugar, add the juice from 3 lemons, then place the bowl over a pot of hot water. Continuously mix the mixture until it starts to thicken. Let it cool slightly, then add the butter. Allow it to cool completely. Beat the mascarpone with a mixer and add the lemon zest. Add the egg cream and gelatin (follow the recipe on the gelatin package). Spread cream on each layer of the base, cover the cake with cream. Decorate the cake with chocolate and grated almonds.
Ingredients: For the base: detachable cake pan: 24 cm 8 eggs 240 g flour (minus two tablespoons of flour, replaced with 2 tablespoons of cocoa) 240 g powdered sugar 4 tablespoons oil 4 tablespoons warm water 1 baking powder salt For the cream: 4 eggs 150 g sugar juice from 3 lemons zest from 1 lemon or lime 100 g butter 500 g mascarpone 1 gelatin For decoration: chocolate and grated almonds
