Lemon Mascarpone Cream Cake
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.This recipe may contain Affiliate links from which I may earn a commission. As an Amazon Associate, I may earn from qualifying purchases.
Ingredients
Vanilla Sponge
- 3 Large Eggs room temperature
- 95 g Sugar
- 2 tsp Vanilla Or one packet vanilla sugar
- 1/4 tsp Baking Powder
- 65 g Flour
Streusel
- 80 g Flour
- 50 g Butter, softened
- 40 g Sugar Can also use half light brown sugar
Lemon Syrup
- 1/2 cup Freshly squeezed lemon juice Depends on lemon size
- 1/2 cup Sugar
Lemon Mascarpone Cream
- 150 g Mascarpone Room temperature
- 125 mg Heavy Cream Cold
- 2-6 tsp Prepared Lemon Syrup
Macerated Strawberries
- 1 cup Straberries
- 2 tsp Sugar
Instructions
Make the Sponge
- 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.
- 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.
- 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.
- 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.
- 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
- Mix softened butter and sugar with hand mixer until light and fluffy. Add vanilla and mix until well-combined.
- Add flour and crumble everything with your hands. You can squeeze the mixture every so often to create larger "pebbles."
- 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
- Squeeze 1/2 cup worth of lemon juice from lemons. (I used 2 large lemons)
- Add juice to small sauce pan and add a half cup of sugar. Whisk until dissolved.
- Bring to boil for one minute and simmer for 3-4 minutes until slightly thickened. Set aside to cool.
Make Lemon Macarpone Cream Filling
- 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.
- 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
- 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
- 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,
- Spread your filling evenly over the bottom layer.
- 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,
- 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!
- Chill your cake for at least 2 hours if possible. It will be even better overnight!
- Serve with macerated strawberries on the side, and whipped cream if desired.