A soft and light vanilla cake flavored with a lemon-syrup infused mascarpone cream filling, topped with crunchy streusel and served with sweet macerated strawberries. This Limoncello Cream Torte is inspired by The Cheesecake Factory® Lemoncello Cream Torte.
This Lemon Mascarpone Cream Cake definitely has quintessential summery vibes, but in all honesty, I would have it any time of the year. Since I can get lemons all year around, and the strawberries that accompany this are macerated with sugar, they don’t need to be the best quality. It’s the cake to satisfy anyone’s craving for some lemon and zing.
A 5-ingredient light vanilla genoise sponge is used, paired with a mascarpone and whipped cream filling flavored with your 2-ingredient lemon syrup. The crunchy streusel is added on top for ultimate texture.
This cake pairs beautifully with a strong coffee, due to its lightness. As is the theme with me here at A Girl and a Spoon, I made a smaller (8-inch/20cm cake). This version has way less sugar than the original I love, but I still enjoy it just as much.
The Easiest Cake Sponge: 5 ingredients
This vanilla genoise cake sponge has only 5 ingredients: eggs, sugar, baking powder, vanilla and flour. The rise comes primarily from whipping the eggs until they are very light and fluffy. A stand mixer can make this happen in about 8-10 minutes.
For ease, I like to use two 8-inch (20cm) cake tins, but you can also use one and cut it in half for two layers. These cakes typically bake evenly (without doming) so there is no need to waste any!
A Simple Tangy Lemon Syrup
The primary flavor of this cake is, of course, lemon. To make a very concentrated lemon-y flavor, I made a simple syrup of equal parts freshly squeezed lemon juice and sugar. I use this to add to my mascarpone whipped cream filling, as well as brush the layers of cake.
The Lemon Mascarpone and Whipped Cream Filling
I dare say that the filling is the star of this cake. It’s where the lemon flavor really comes through. I whip room temperature mascarpone and add lemon syrup to it a teaspoon at a time, quickly mixing in between, until I am satisfied with the flavor. The cream sets bets after 24 hours, so I say the cake tastes best the next day.
My Favorite and Easy Crunchy Streusel
I just love streusel. It adds sweetness and crunchiness for a lovely difference in texture compared to the softness of the cake and the creaminess of the filling.
I mix the streusel towards the end of my cake bake time and bake it in the same tin. It will then be added to the top layer of the cake.
Sweet Macerated Strawberries
The macerated strawberries add a lovely deep sweetness to contrast the brightness and the zingy-ness of the cake. And, strawberries and lemon always go together, right?
I simply slice the strawberries and sprinkle a little sugar over them and mix. You can even the lighter, less appealing strawberries because the maceration process both sweetens and deepens the red color of the berries.
Putting the Cake Together
Sure, there are a lot of elements to this cake, but the reward in simple flavors and variety of textures makes this one of my favorite tortes to make.
To put this cake together, I lay the bottom cake sponge down and brush lightly with syrup (this can be omitted as well). I then spread my lemon mascarpone filling and place the top cake layer on. I brush this with syrup and immediately sprinkle my streusel on top (the syrup helps a lot of it stick).
The macerated strawberries are served on the side. They can have quite a lot of liquid, which can make the cake a little too soggy if added to the cake itself. Whipped cream is optional, but is a very nice addition.
Lemon Mascarpone Cream Cake
Description
A soft and light vanilla cake flavored with a lemon-syrup infused mascarpone cream filling, topped with crunchy streusel and served with sweet macerated strawberries. This Limoncello Cream Torte is inspired by The Cheesecake Factory® Lemoncello Cream Torte.
Enjoy a beautiful variety of textures and complimentary flavors with the soft vanilla sponge, creamy filling, crunchy streusel and the soft macerated strawberries.
Ingredients
Vanilla Sponge
Streusel
Lemon Syrup
Lemon Mascarpone Cream
Macerated Strawberries
Instructions
Make the Sponge
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Preheat your oven to 350F/175 C. Line the bottom of one or two 8-inch (20 cm) cake tins with parchment. Do not butter the sides.
If using one cake tin, you will slice the cake into two layers later.
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Whisk room temperature eggs in stand mixer with whisk attachment on medium-high. Add sugar a tablespoon at a time. Add vanilla or vanilla sugar. Continue to whisk until mixture is very fluffy, about 8-10 minutes.
You'll know the batter is ready when you lift the whisk. The batter should drip slowly and maintain its dripped shape on the surface of the batter.
You can also use a hand mixer, but it may take a few minutes longer.
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Sieve the flour and baking powder. Add it to the egg mixture in thirds.
Do not overmix or you will lose too much air. The batter will lose some, but should still feel airy.
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Divide batter into the prepared tin(s) and bake.
- For two tins, bake 17-19 minutes.
- For one tin, bake about 20-22 minutes.
When ready, the top should be lightly browned and the center should spring back when gently poked.
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Remove from pans and cool upside down on wire rack. Keep oven on for Streusel Topping.
To keep sponges even softer, you can cover in plastic wrap after the cakes have cooled about 20 minutes.
If you baked one cake, slice into two even layers once completely cooled.
Make Streusel Topping
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Mix softened butter and sugar with hand mixer until light and fluffy. Add vanilla and mix until well-combined.
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Add flour and crumble everything with your hands. You can squeeze the mixture every so often to create larger "pebbles."
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Sprinkle crumble in 8-inch (20cm) tin. Bake in pre-heated oven (350F/175c) for 10 minutes or until firm and crunchy. Use a fork to loosen mixture right after taking it out, if needed.
Make the Lemon Syrup
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Squeeze 1/2 cup worth of lemon juice from lemons. (I used 2 large lemons)
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Add juice to small sauce pan and add a half cup of sugar. Whisk until dissolved.
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Bring to boil for one minute and simmer for 3-4 minutes until slightly thickened. Set aside to cool.
Make Lemon Macarpone Cream Filling
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With a hand mixer, whip the room temperature mascarpone for 30 seconds to add some air. Add lemon syrup a teaspoon at a time and taste until you are satisfied.
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In a separate bowl, whip the cold heavy cream with the hand mixer until you're about to reach firm peaks. Then add the mascarpone and whip to combine.
As the plain heavy cream may dilute the lemon flavor, add more and quickly whip to taste.
If you like your filling even sweeter, you can add 1-2 tablespoons of powdered sugar.
Macerate the Strawberries
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Slice the greens off and slice the strawberries (top to bottom) into thin slices. Sprinkle sugar and mix. Let sit for at least 20 minutes.
The longer it sits, the more strawberry syrup this makes as water is released from the strawberries and binds with the sugar.
Assemble the Cake
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Place your bottom cake sponge on your serving dish. If desired, brush some lemon syrup on it.
If the syrup is too thick, warm the syrup about 10 seconds in the microwave. The warmth will also help the cake absorb it better,
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Spread your filling evenly over the bottom layer.
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Place your top layer on top. Brush with lemon syrup.
If the syrup is too thick, warm the syrup about 10 seconds in the microwave. The warmth will also help the cake absorb it better,
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Immediately sprinkle your streusel on top of the cake. The syrup will help the finer crumbs adhere.
Even if your streusel doesn't adhere, it's totally fine!
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Chill your cake for at least 2 hours if possible. It will be even better overnight!
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Serve with macerated strawberries on the side, and whipped cream if desired.
