Ingredients: |
Ingredients: Cake:
6 eggs, separated
1/8 tsp. salt
1/2 tsp. cream of tartar
1 - 1/4 c. granulated sugar
1 tsp. lemon extract
1 tsp. vanilla extract
1 - 1/2 c. sifted cake flour
Filling:
1/2 c. whipping cream
1 tsp. granulated sugar
8 oz. mascarpone cheese
1/2 c. confectioners' sugar
1 c. part-skim ricotta cheese
1 tsp. vanilla extract
2 tbsp. grated lemon zest
1 (10 oz.) jar lemon curd, divided
Glaze and Garnish:
1/4 c. lemon liqueur (such as Limoncello)
1/2 c. prepared lemonade
Confectioners' sugar
Lemon slices
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Directions: |
Directions:1. Preheat oven to 350. Grease bottom of a 9-inch springform pan. Line bottom with wax paper. Grease wax paper.
2. 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 granulated sugar gradually. Beat until soft peaks form, 3 to 5 minutes.
3. Place egg yolks in a small bowl and stir with a fork. Add extracts. Fold into egg whites. Gradually fold in flour. Spread batter evenly in pan.
4. Bake 35 to 40 minutes, until a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack 5 minutes. Remove from the pan and cool completely on wire rack.
5. To prepare filling, beat whipping cream and granulated sugar with a mixer at high speed until stiff peaks form. Refrigerate. Combine mascarpone cheese and confectioners' sugar; beat well with a mixer at medium speed. Blend in ricotta cheese. Add vanilla, lemon zest and 1/3 cup lemon curd; mix well. Fold in whipped cream.
6. To prepare topping, spoon 2 to 3 tablespoons filling into remaining lemon curd in jar. Set aside.
7. To prepare the glaze, combine lemon liqueur and lemonade.
8. To assemble, remove wax paper from cake. Using a serrated knife, carefully slice into three layers. Brush first layer with 1/4 cup glaze and spread with 1 - 1/2 cups filling. Top with second layer and brush on 1/4 cup glaze and spread with 1 - 1/2 cups 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.
9. Just before serving, dust cake with confectioners' sugar and garnish with lemon slices, if desired. Serves 16.
If you don't want to use lemon liqueur, make the glaze with 1 tablespoon fresh lemon juice and 3/4 cup prepared lemonade. |
This recipe for Lemon Tiramisu Cake is from