Lemon Tiramisu Cake
- Yield 16 servings
- Prep 30 mins
- Cook 40 mins
"This cake is extremely good after a heavy meal. It is also refreshing in the warm summer weather."
Ingredients
- Cake:
- 6 eggs, separated
- 1/8 teaspoon salt
- 1/2 teaspoon cream of tartar
- 1 1/4 cups granulated sugar
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 1 1/2 cups sifted cake flour
- Filling:
- 1/2 cup whipping cream
- 1 teaspoon granulated sugar
- 8 ounces mascarpone cheese
- 1/2 cup confectioners' sugar
- 1 cup part-skim ricotta cheese
- 1 teaspoon vanilla extract
- 2 tablespoons grated lemon zest
- 1 (10-ounce) jar lemon curd
- Glaze and garnish:
- 1/4 cup lemon liqueur (such as Lemoncello)
- 1/2 cup prepared lemonade
- Confectioners' sugar
- Lemon slices
Instructions
- Preheat oven to 350F. Grease bottom of a 9-inch springform pan. Line bottom with wax paper. Grease wax paper.
- 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.
- 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.
- 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.
- To prepare filling, beat whipping cream and 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 rind and 1/3 cup lemon curd; mix well. Fold in whipped cream. Spoon 2 to 3 tablespoons of the mascarpone mixture into remaining lemon curd. Set aside.
- To prepare the glaze, combine the lemon liqueur and lemonade.
- To assemble, remove wax paper from cake. Using a serrated knife, carefully slice into three layers. Brush first layer with about 1/4 cup glaze and spread with about 11/2 cups of the 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. Frost sides of with the remaining filling. Refrigerate several hours to overnight.
- Just before serving, dust cake with confectioners’ sugar and garnish with lemon slices, if desired.
Recipe by Mary Ann Lee, Clifton Park, N.Y.
