Lemon cream cake

Lemon and Mascarpone Cream Cake

I have prepared this lemon cream cake several times, especially when I need a refreshing dessert without complicated decorations. The sponge is simple, made with whipped egg whites and cocoa, while the cream is light, with mascarpone and lemon. I usually make it when I have eggs to use or feel like using more lemons.

Quick Info

Total time: approximately 2.5 hours (including cooling and assembling)
Preparation time: 40-50 minutes
Baking time: 30-40 minutes (depends on the oven)
Servings: 10-12, for a 20 cm diameter sponge
Difficulty: medium
Recipe type: homemade cake, suitable for birthdays or family meals

Ingredients

Sponge (for a 20 cm diameter mold)
5 eggs
10 tablespoons sugar
9 tablespoons flour
1 tablespoon cocoa
4 tablespoons cold water
a pinch of salt

Cream
4 egg yolks
juice of one lemon
5 tablespoons sugar
250 g mascarpone
200 ml liquid cream
1 packet vanilla sugar

Syrup
150 ml water
2 tablespoons sugar
juice of one lemon
1 teaspoon grated lemon zest

For decoration
200 ml liquid cream
2 tablespoons sugar (only if the cream is not already sweetened)

Preparation Method

1. Preparing the sponge

1.1. Crack the eggs and separate the egg whites from the yolks. Place the egg whites in a large bowl, sprinkle a pinch of salt, and beat on high speed until well stiffened.

1.2. Gradually add the sugar, one tablespoon at a time, alternating with one tablespoon of cold water, mixing constantly. Continue until the sugar is completely dissolved and the foam is firm and glossy.

1.3. In another bowl, sift the flour together with the tablespoon of cocoa.

1.4. Gently fold the flour and cocoa mixture into the egg white meringue, using a spatula or spoon, with a bottom-up motion to avoid losing volume.

1.5. Lightly beat the yolks with a fork and pour them over the mixture, then mix very gently until homogeneous.

1.6. Line a round mold (20 cm diameter) with baking paper. Pour in the mixture and level it gently with a spatula.

1.7. Bake in a preheated oven on low heat. I bake it at 160-170°C for about 30-40 minutes, until it passes the toothpick test (the toothpick comes out clean). Do not open the oven in the first 20 minutes.

1.8. Remove the sponge onto a rack and let it cool completely before cutting.

2. Lemon and Mascarpone Cream

2.1. In a metal or glass bowl, place the 4 egg yolks, 4 tablespoons of sugar, and the juice of one lemon. Mix well.

2.2. Place the bowl over a pot of gently boiling water (double boiler). Mix the composition at medium speed for 4 minutes, until it thickens slightly and becomes frothy. Remove from heat and let cool completely.

2.3. Add the mascarpone to the cooled cream. Mix for another minute until you get a homogeneous cream.

2.4. In another bowl, whip the liquid cream together with one tablespoon of sugar (or without, if the cream is sweet). Whip just until firm, not more, to avoid curdling.

2.5. Gently fold the whipped cream into the mascarpone mixture using a spatula, just enough to combine. Finally, add the vanilla sugar.

3. Lemon Syrup

3.1. Boil 150 ml of water with 2 tablespoons of sugar, the grated zest, and the lemon juice, for just 2 minutes after it comes to a boil.

3.2. Let the syrup cool before using it.

4. Assembling the Cake

4.1. The completely cooled sponge is cut horizontally into three layers. The easiest way is with a large serrated knife.

4.2. Place the first layer of sponge on a platter. Lightly soak with one-third of the syrup.

4.3. Spread one-third of the cream over the layer, leveling with a spatula.

4.4. Continue with the second layer of sponge, soak it, then spread another third of the cream.

4.5. Place the last layer, soak it, and keep the remaining cream for decoration.

4.6. Whip the remaining 200 ml of liquid cream with 2 tablespoons of sugar (or just the cream if it is sweetened) until firm.

4.7. Cover the entire cake with this layer of cream, leveling the sides and the top.

4.8. Use the remaining lemon cream for simple decorations (rosettes or stripes, according to preference).

4.9. Let the cake chill in the refrigerator for at least 2-3 hours before serving, so that the layers absorb the syrup and the cream sets a little.

Why I make this recipe often

This cake is not pretentious, but has a fresh lemon flavor and the cream comes together quickly. I can prepare it in advance, and it keeps well in the refrigerator for 1-2 days, even when cut. The recipe uses simple ingredients, without complicated techniques. I make it when I don’t want cakes with heavy butter or chocolate.

Tips and Variations

Tips

- When incorporating the flour, do not mix too much to avoid losing air from the meringue.
- If using vegetable cream, do not add sugar.
- Let the cake chill for a few hours; the layers will be more tender and the cream denser.
- For the sponge, if you want it to not sink at all, do not open the oven door in the first 20 minutes.
- The sponge must be completely cool before cutting; otherwise, it may break.

Substitutions

- You can use granulated or powdered sugar; it does not significantly change the texture of the sponge.
- Liquid cream can be replaced with whipping cream, but it must be whipped correctly.
- Mascarpone is not easily substituted; possibly with cream cheese, but the taste will differ.
- Lemon can be replaced with lime, but the flavor will be more subtle.

Variations

- If you want a taller cake, you can bake the sponge in an 18 cm mold and cut it into 4 layers.
- For a more tart flavor, use more lemon juice in the cream or syrup.
- The layers can be soaked more if you prefer a moister cake.

Serving Ideas

- It can be served as is, with a little grated lemon zest on top.
- You can add thin slices of candied lemon for appearance.
- For a pop of color, use mint leaves for decoration.

Frequently Asked Questions

1. Is the sponge stable enough to be cut into three?
Yes, if it is completely cooled and you use a good knife. Do not force the cut if the sponge is warm.

2. If I don’t have mascarpone, can I use another cream?
Mascarpone is recommended for its fine texture, but you can try Philadelphia cream cheese; however, the cream will be more tangy and different in texture.

3. Can the cake be made a day in advance?
Yes, I actually recommend letting it sit for at least a few hours in the refrigerator. The layers will soften from the syrup, and the cream will be firm.

4. Can I freeze the cake?
I do not recommend freezing; the mascarpone and cream texture do not hold up well when thawed.

5. Can I omit the cocoa from the sponge?
Yes, but the sponge will be white, without the subtle cocoa flavor. It does not affect the consistency.

Nutritional values (estimates)

One slice (out of 12) has approximately:
Calories: 320-350 kcal
Protein: 5-6 g
Fat: 18-20 g (mainly from mascarpone and cream)
Carbohydrates: 35-38 g
Values may vary depending on the ingredients used, especially the type of cream and mascarpone. The cake is medium-calorie, without heavy ingredients like butter or excessive chocolate.

Storage and Reheating

The cake keeps in the refrigerator, covered, for up to 2 days. It should not be reheated. The cream and whipped cream can absorb odors, so keep it well covered. The sponge remains fluffy if soaked well and does not dry out after 24 hours. The cake is not recommended for freezing.

 Ingredients: Base (with a diameter of 20 cm) 5 eggs 10 tablespoons sugar 9 tablespoons flour 1 tablespoon cocoa 4 tablespoons water a pinch of salt Cream 4 egg yolks juice of 1 lemon 5 tablespoons sugar 200 ml liquid cream 250 g mascarpone 1 packet vanilla sugar Syrup 150 ml water grated lemon zest - 1 teaspoon 2 tablespoons sugar juice of 1 lemon 200 ml liquid cream + 2 tablespoons sugar - for decoration

 Tags:  cake lemon cream mascarpone cream