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Limoncello Mascarpone Cake Recipe

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★★★★★

4.7 from 137 reviews

This Limoncello Mascarpone Cake is a delightful lemon-flavored dessert featuring light and airy sponge cake layers soaked in a limoncello syrup and layered with a rich, creamy mascarpone filling. Perfect for special occasions or as a refreshing treat, this cake combines the bright citrus notes of lemon and limoncello with the smooth richness of mascarpone and whipped cream.

Ingredients

Scale

Cake:

  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • 4 large eggs, separated
  • ¾ cup granulated sugar
  • Zest of 2 lemons
  • 2 tbsp lemon juice
  • ¼ cup limoncello liqueur

Syrup:

  • ¼ cup limoncello liqueur
  • ¼ cup water
  • 2 tbsp granulated sugar

Mascarpone Filling:

  • 8 oz mascarpone cheese
  • 1 cup heavy cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans to prevent sticking and ensure easy removal.
  2. Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour and baking powder until well combined. Set aside for later.
  3. Beat Egg Whites: In a clean bowl, beat the egg whites until soft peaks form. This will help to give the cake a light and airy texture. Set aside carefully.
  4. Prepare Egg Yolk Mixture: In a separate large bowl, beat the egg yolks with granulated sugar until the mixture becomes pale and fluffy. Then add the lemon zest, fresh lemon juice, and limoncello liqueur, mixing well to combine.
  5. Combine Ingredients: Gently fold the dry flour mixture into the egg yolk mixture until just combined, being careful not to overmix.
  6. Incorporate Egg Whites: Gently fold the beaten egg whites into the batter in batches to retain as much air as possible, ensuring a light sponge.
  7. Divide and Bake: Divide the batter evenly between the prepared pans. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in their pans.
  8. Make Limoncello Syrup: While the cakes cool, combine ¼ cup limoncello, ¼ cup water, and 2 tablespoons of granulated sugar in a small saucepan. Bring to a simmer over medium heat until the sugar dissolves. Remove from heat and let the syrup cool.
  9. Brush Cake Layers: Once the cakes are fully cooled, brush each layer generously with the cooled limoncello syrup to infuse moisture and flavor.
  10. Prepare Mascarpone Filling: Beat the mascarpone cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla extract, beating continuously until the mixture becomes light and fluffy.
  11. Assemble the Cake: Place one cake layer on a serving plate, spread a layer of mascarpone filling over it, then top with the second cake layer. Spread the remaining mascarpone filling over the top and sides as desired.
  12. Chill Before Serving: Refrigerate the assembled cake for at least 4 hours to allow flavors to meld and filling to set before serving.

Notes

  • Be sure to beat egg whites until soft peaks form to keep the cake light and fluffy.
  • Use fresh lemon zest and juice for the best citrus flavor.
  • Chilling the cake for at least 4 hours is important to let the flavors develop fully.
  • Make sure cakes are completely cool before brushing syrup or assembling to avoid sogginess.
  • Limoncello can be substituted with another lemon liqueur or lemon extract, but flavor may vary slightly.

Keywords: Limoncello cake, mascarpone cake, lemon cake, Italian dessert, lemon mascarpone cake, limoncello dessert

Find it online: https://dailysimplerecipe.com/limoncello-mascarpone-cake-recipe/