Ingredients: |
Ingredients: Cake:
6 eggs, separated
1/8 tsp. salt
½ tsp. cream of tartar
1-1/4 c. sugar
1 tsp. lemon extract
1 tsp. vanilla
1-1/2 c. flour
Filling:
½ c. whipping cream
1 tsp. sugar
8 oz. mascarpone cheese
½ c. powdered sugar
1 c. park-skim ricotta cheese
1 tsp. vanilla
2 T. grated lemon zest
1 (10 oz.) jar lemon curd, divided
Glaze and garnish:
¼ c. lemon liqueur (such as Limoncello)
½ c. prepared lemonade
Powdered sugar and lemon slices
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Directions: |
Directions:Preheat oven to 350. Grease bottom of a 9” springform pan. Line bottom with wax paper. Grease wax paper.
To prepare cake, place egg whites in a large mixing bowl. Add salt and cream of tartar. Beat until frothy with a mixer at high speed. Add sugar gradually. Beat until soft peaks form, 3 to 5 minutes.
Place egg yolks in a small bowl and stir with fork. Add extracts. Fold in egg whites. Gradually fold in flour. Spread batter evenly in pan.
Bake 35-40 minutes. Cool in pan on a wire rack 5 minutes. Remove from pan and cool completely on wire rack.
To prepare filling, beat whipping cream and sugar with mixer at high speed until stiff peaks form. Refrigerate. Combine mascarpone cheese and powdered sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon zest and 1/3 c. lemon curd; mix well. Fold in whipped cream.
To prepare topping, spoon 2-3 T. filling into remaining lemon curd in jar; set aside.
To prepare the glaze, combine lemon liqueur and lemonade.
To assemble, remove wax paper from cake. Using a serrated knife, carefully slice into 3 layers. Brush first layer with ¼ c. glaze and spread with 1-1/2 c. filling. Top with second layer and brush on ¼ c. glaze and spread with 1-1/2 c. filling. Top with third layer and brush on remaining glaze. Spread top with lemon curd topping. Frost sides with remaining filling. Refrigerate several hours to overnight.
Just before serving, dust cake with powdered sugar and garnish with lemon slices. Serves 16. |
This recipe for LEMON TIRAMISU CAKE is from