Delightful Limoncello Mascarpone Cake for Every Celebration
Indulge in the light and refreshing Limoncello Mascarpone Cake, perfect for any celebration.
Equipment
- 8-inch round cake pans
- mixing bowls
- Whisk
- saucepan
Ingredients
For the Cake
- 2 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
- 1 tbsp Baking Powder
- 1 tsp Salt
- 4 large Eggs Room temperature; important for aeration.
- 3/4 cup Granulated Sugar No substitutes recommended.
- 1 tsp Vanilla Extract Use pure vanilla for best results.
- 1 Lemon Zest From 1 lemon; fresh zest is preferred.
For the Limoncello Syrup
- 1/2 cup Limoncello Liqueur Can use non-alcoholic lemon syrup as a substitute.
- 1/3 cup Water
- 1/3 cup Granulated Sugar For syrup.
For the Mascarpone Filling
- 1 1/2 cups Mascarpone Cheese Cannot substitute with standard cream cheese.
- 1 cup Heavy Cream Should be cold when whipping.
- 3/4 cup Powdered Sugar For filling and dusting.
- 1 tsp Lemon Juice Can use fresh lemon juice for best taste.
For the Glaze and Garnish
- 2-3 tbsp Limoncello For the glaze; adjust according to desired sweetness.
- Garnishes Lemon zest, fresh mint, and lemon slices.
Instructions
Step-by-Step Instructions for Limoncello Mascarpone Cake
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper. Sift together flour, baking powder, and salt in a mixing bowl. In a separate bowl, whisk eggs and sugar until pale and fluffy, about 5-7 minutes. Fold in vanilla and lemon zest, then combine with dry ingredients. Divide batter and bake for 18-20 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.
- In a saucepan, combine water, sugar, and limoncello over medium heat, stirring until sugar dissolves. Once clear, remove from heat and cool to room temperature.
- Beat mascarpone, powdered sugar, lemon juice, and vanilla until smooth. In a separate bowl, whip cream until soft peaks form. Fold whipped cream into mascarpone mixture gently.
- Slice cooled sponge cakes horizontally to create 4 layers. Place the first layer on a plate, brush with limoncello syrup, spread with mascarpone filling, and repeat with remaining layers. Chill for at least 1 hour.
- Mix powdered sugar with limoncello for glaze until smooth. Drizzle over chilled cake, allowing it to run down sides. Dust with powdered sugar and garnish with lemon slices and mint leaves before serving.
Notes
Ensure ingredients are at room temperature for best results. Avoid overbaking to keep layers moist, and chill the cake for easier slicing.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 1mg
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