Name: Lemon Cream Cake Recipe
Cook time: 10 min
Total time: 10 min
Ingredients: 3 eggs; 100 g sugar (about 1/2 cup); 1 tsp vanilla extract; 100 g all-purpose flour (about 3/4 cup); 1 tsp baking powder; 1 pinch of salt; 500 ml heavy cream (about 2 cups); 250 g mascarpone (about 1 cup); 80 g powdered sugar (about 2/3 cup); Juice and zest of 1 lemon; 2 egg yolks; 100 g sugar (about 1/2 cup); 50 ml lemon juice (about 3 tbsp + 1 tsp); 50 g butter (about 3.5 tbsp); 1 tsp cornstarch

Directions

1
Preheat the oven to 180°C (350°F) top and bottom heat. Line a 28 x 17 cm baking dish with parchment paper or lightly grease it. Beat the eggs, sugar, and vanilla extract for 5–7 minutes until pale and fluffy. Gently fold in the flour, baking powder, and salt. Pour the batter into the baking dish, smooth the top, and bake for about 10–12 minutes until golden. Let it cool completely.
2
Whip the cream with the powdered sugar until stiff. Fold in the mascarpone, lemon juice, and zest until smooth and creamy.
3
In a small saucepan, whisk together the egg yolks, sugar, lemon juice, and cornstarch. Heat gently while stirring constantly until the mixture thickens (do not boil). Remove from heat and stir in the butter until melted. Cover and let cool completely.
4
Spread the lemon cream evenly over the cooled sponge. Line the sides with parchment paper or cake collar to keep the lemon curd from dripping down the edges.
5
Mix the lemon curd again to make it smooth and creamy, then carefully spread it on top of the lemon cream.
6
Chill the slices overnight or for at least 4 hours until everything is set.
7
Before serving, cut into squares and decorate with lemon slices and fresh mint, if desired. Fresh, smooth, and full of lemon flavor – these slices are a bright and elegant treat.