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.
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!
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.
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.
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.
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.
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.
Enjoy a beautiful variety of textures and complimentary flavors with the soft vanilla sponge, creamy filling, crunchy streusel and the soft macerated strawberries.
If using one cake tin, you will slice the cake into two layers later.
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.
Do not overmix or you will lose too much air. The batter will lose some, but should still feel airy.
When ready, the top should be lightly browned and the center should spring back when gently poked.
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.
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.
The longer it sits, the more strawberry syrup this makes as water is released from the strawberries and binds with the sugar.
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,
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,
Even if your streusel doesn't adhere, it's totally fine!
Hi, I’m Rena! I’m a thirty-something foodie and house-spouse living in Texas. I love sharing and developing recipes from my mixed-race family, world travels and insatiable need to try new things.
I enjoy a mix of culinary traditionalism and innovation to honor history and create my own.
Thank you for supporting me and my blog! <3
