Lemon Mascarpone Layer Cake

I recently made this cake for my mom's birthday.  Please excuse the food photography for this one.  Just know that this cake is delicious!  My cousin even exclaimed that it was the best cake he had ever had in his life!  So hopefully that will attest to the appeal of this cake in lieu of mouthwatering photographs.  :)


This delicious celebration cake had a perfect punch of natural lemon flavor without being over-the-top.  The moist white cake and vanilla crumb topping added the perfect balance to the lemon curd and lemon mascarpone filling.  If this cake seems to be a daunting task, I would invite you to try both the white cake recipe and lemon curd recipe on their own.  They are both delicious and very versatile in a variety of recipes.


Note:  You may have a little extra lemon curd remaining from this cake recipe, which is excellent on toast or scones!  However, there was a little too much frosting/filling left over!  I believe the frosting could easily be halved.  I have heard that frosting freezes well, so that is what I am trying with my leftover frosting. I also had a bit of crumb topping leftover which will be used as a muffin streusel!  


Moist White Cake


1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 1/3 cups sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
3 cups cake flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 cups whole milk, at room temperature

Lemon Curd

2 cups sugar
1 1/2 cups fresh lemon juice
1 tablespoon lemon zest

6 large eggs
6 large egg yolks
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

Filling/Frosting

2 cups chilled heavy whipping cream
3/4 cup sugar

1 tsp lemon oil
3 8-ounce containers chilled mascarpone cheese*

2 cups lemon curd (see recipe above)

*A substitution for 8 oz of mascarpone cheese is 8 oz of cream cheese plus 2 1/2 tablespoons of sour cream and 1/4 cup heavy whipping cream

Vanilla Crumb Topping

1/2 Cup all purpose flour
1/2 Cup powdered sugar
1/4 Cup cold butter
1/2 Teaspoon vanilla extract

Garnish
Powdered sugar
Lemon slices

Directions:

To make the cake:  Preheat the oven to 350 degrees. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour (or use baking spray with flour).

Using a mixer fitted with a paddle attachment, beat the butter and sugar on medium speed about 5 minutes, until light and fluffy. Scrape down the sides of the bowl. Add the egg whites and vanilla and beat on medium speed for about 1 minute. Sift and combine the flour, salt, and baking powder in a medium bowl. Add about one-third of the flour mixture to the batter and beat on low speed until incorporated. Add about half of the milk and beat on low speed until incorporated. Continue adding dry and wet ingredients alternately, scraping the bowl down and combining just until streaks of flour are incorporated. End with the dry ingredients. The batter will be thick and glossy.

Spoon the batter evenly into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other. Bake for 25 to 35 minutes.

Set the cake pans on racks to cool for 10 minutes. Invert the cakes onto the racks and cool completely before frosting.

To make the Lemon Curd:  Place butter cubes in a larger glass bowl and set a mesh strainer near bowl.  In a larger heavy bottomed saucepan, whisk together all ingredients (except the butter).  Whisk constantly over medium heat until mixture has thickened.  This may take 10 to 15 minutes.  It will be thick and pudding-like.  Remove from heat and pour mixture through strainer into glass bowl (over the butter).  Whisk together the mixture and butter.  Allow to cool and place into the fridge until ready to use.  Lemon curd may be made ahead and stored in fridge for several days.

To make Filling and Frosting:  Beat whipping cream and sugar in large bowl until peaks form. In the bowl of your stand-mixer, or in another large bowl, add mascarpone (or prepare mascarpone substitute).  Mix mascarpone until smooth.  Add 1 cup of lemon curd and blend.  Add 1 tsp of lemon oil and blend.  Taste and add more lemon curd to your taste (I used a total of 2 cups).  Fold whipped cream into lemon-mascarpone mixture.  Mixture will be on the thinner side.  Place into fridge (or briefly the freezer) to firm up.

To make Vanilla Crumb Topping:  Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and vanilla extract. Use pastry cutter to mix cold butter into the flour and sugar. Cut in butter until mixture is crumbly with pieces no bigger than a pea. Keep topping refrigerated until you are ready to use it.

To Assemble the Cake:  With a serrated knife, carefully slice first cake layer in half.  Place 1 cake layer, flat side up, on platter/cake board. Spread 1/4 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top with second cake layer; spread with 1/4 cup lemon curd and 1 cup lemon-mascarpone filling. Repeat with all layers.  Spread remaining lemon-mascarpone filling as a frosting over top and sides of cake.  Gently cover with vanilla crumb topping by sprinkling and patting.

Cover cake with cake dome; refrigerate overnight before serving.

Before serving, dust with powdered sugar and garnish with a curled lemon slice.


Source:  Moist White Cake - original recipe inspired by the Pastry Queen's White on White Buttermilk cake, Lemon Curd and Frosting - Bon Appetit