Mascarpone and lemon cake

Name: Mascarpone and lemon cake
Ingredients: For the base: 5 eggs; 5 tablespoons sugar; 3 tablespoons oil; 5 tablespoons flour; a pinch of baking powder; grated lemon zest; vanilla essence; For the cream: 200 g mascarpone; 250 ml liquid cream; 2 tablespoons sugar; 1 packet vanilla sugar; lemon juice

Desert - Mascarpone and lemon cake by Aurica I. - Recipia

To prepare a delicious and refined dessert, we will start by beating the egg whites. They need to be beaten into stiff peaks, adding a pinch of salt to help stabilize the foam. Using an electric mixer, we mix the egg whites until we achieve a dense and glossy foam, which will serve as the airy base of our cake. During mixing, we will gradually add the sugar, continuing to mix until it is completely dissolved and the foam becomes firm and shiny. In a separate bowl, we will prepare the egg yolks. They are whisked with oil, vanilla essence, and lemon zest, which will add a fresh and vibrant flavor. Once the mixture is homogeneous, we will carefully pour it over the beaten egg whites, folding gently with a spatula to avoid losing air. It is important to use a light and circular motion to maintain the fluffy texture. The next step involves the flour, which needs to be mixed with the baking powder. This adds the necessary structure to the cake. We will sift the flour directly into the wet mixture and mix again carefully until we no longer see traces of flour. The resulting mixture is poured into a baking tray lined with parchment paper, measuring 20/30 cm, and placed in the preheated oven at medium heat. The baking time will be approximately 25-30 minutes, at which point the cake will rise and become slightly golden. Once the cake is ready, it is removed from the tray and placed on a rack to cool completely. While cooling, we can prepare the delicious cream. The whipping cream is whipped until it starts to hold a firm consistency. Then, we add the sugar, continuing to whip until the cream becomes fluffy and stable. Separately, the mascarpone cheese is mixed with the vanilla sugar, and finally, we add the whipped cream, folding gently to maintain the airiness. To give a fresh taste, we add lemon juice to taste, which will balance the sweetness of the cream. Once the cake has completely cooled, it is cut in half, resulting in two fluffy layers. Between the two layers, we pour the mascarpone cream, leveling it with a spatula, and covering the top of the cake as well. Decorating is a step that adds personality to the dessert; I chose to make little flowers from fondant, but you can use fresh fruits, grated chocolate, or anything else you like. Finish the cake with a touch of creativity and enjoy every bite!