Lemon Layer Cake

LEMON LAYER CAKE WITH LEMON CURD AND MASCARPONE

You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes.

The curd used here is also available as a standalone recipe: Lemon Curd (Lemon Layer Cake).

The syrup used here is also available as a standalone recipe: Lemon Syrup (Lemon Layer Cake).

The filling and frosting used here is also available as a standalone recipe: Lemon-Mascarpone Filling and Frosting.

Ingredients

Lemon curd

• 1 cup (240 ml) sugar
• 3/4 cup (180 ml) fresh lemon juice
• 3 large eggs
• 3 large egg yolks
• 1/4 cup (1/2 stick (225 g)) chilled unsalted butter, cut into 1/2-inch (1 cm) cubes

Cake

• 6 large eggs, separated
• 14 tablespoons (210 ml) sugar
• 1 3/4 cups (420 ml) sifted cake flour (sifted, then measured)
• 1/4 teaspoon (1 ml) salt

Syrup

• 1/2 cup (120 ml) sugar
• 1/2 cup (120 ml) boiling water
• 1/4 cup (60 ml) fresh lemon juice

Filling and frosting

• 2 cups (480 ml) chilled heavy whipping cream
• 3/4 cup (180 ml) sugar
• 3 8-ounce (225 g) containers chilled mascarpone cheese*

Method

1. To make the lemon curd, whisk the first 4 ingredients in a medium metal bowl. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water).
2. Whisk constantly until thickened and an instant-read thermometer inserted into the mixture registers 160°F (70°C), about 10 minutes.
3. Remove the bowl from over the water. Add the butter and whisk until melted.
4. Transfer 1 cup (240 ml) curd to a small bowl for spreading on the cake layers, and reserve the remaining curd for the filling. Press plastic wrap directly onto the surface of both curds and chill overnight. (Can be made 3 days ahead. Keep chilled.)
5. To make the cake, position a rack in the center of the oven and preheat to 375°F (190°C). Line the bottom of two 9-inch (23 cm)-diameter cake pans with 1 1/2-inch (4 cm)-high sides with parchment paper (do not grease the pans or parchment).
6. Using an electric mixer, beat the egg yolks and 7 tablespoons (105 ml) sugar in a large bowl until the mixture is very thick and slowly dissolving ribbons form when the beaters are lifted, about 4 minutes.
7. Using clean, dry beaters, beat the whites in another large bowl until soft peaks form. Add the remaining 7 tablespoons (105 ml) sugar, 1 tablespoon (15 ml) at a time, beating until stiff and glossy.
8. Fold half of the whites into the yolk mixture, then sift half of the flour and 1/4 teaspoon (1 ml) salt over and gently fold in until incorporated. Fold in the remaining whites, then sift the remaining flour over and fold in just until combined, being careful not to deflate the batter.
9. Divide the batter between the pans and smooth the tops. Bake until a tester inserted into the center of the cakes comes out clean, about 15 minutes. Cool in the pans on racks.
10. Run a knife around the edge of the pans to loosen the cakes. Invert the cakes onto 9-inch (23 cm)-diameter cardboard rounds, tapping on the work surface if necessary to release them. Cut each cake horizontally in half (the layers will be thin) and peel off the parchment.
11. To make the syrup, place the sugar in a small metal bowl. Add 1/2 cup (120 ml) boiling water and stir to dissolve the sugar. Stir in the lemon juice.
12. To make the filling and frosting, beat the whipping cream and sugar in a large bowl until peaks form. Add the mascarpone to the lemon curd in a medium bowl and whisk until blended. Fold the whipped cream into the lemon-mascarpone mixture.
13. Place 1 cake layer, flat side up, on a platter. Brush with 1/4 of the syrup, then spread 1/4 cup (60 ml) lemon curd over, followed by 1 cup (240 ml) lemon-mascarpone filling.
14. Top with the second cake layer, brush with 1/4 of the syrup, and spread with 1/4 cup (60 ml) lemon curd and 1 cup (240 ml) lemon-mascarpone filling. Repeat with the third cake layer, syrup, lemon curd, and filling.
15. Top with the fourth cake layer. Brush with the remaining syrup, then spread the remaining lemon curd over.
16. Spoon 2 cups (480 ml) lemon-mascarpone filling into a pastry bag fitted with a 1/4-inch (1 cm) star tip (to be used for the rosettes). Spread the remaining lemon-mascarpone filling as a frosting over the sides of the cake.
17. Pipe small rosettes of frosting over the top of the cake, covering it completely. Cover the cake with a cake dome and refrigerate at least 6 hours and up to 1 day.

This was alot of work, but really really delish.