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Layer Cake Lemon Poppy (Mascarpone Icing)
4.10 on 22 votes
A layer cake like a lemon cake: slightly tangy with its lemon curd and crunchy with its small poppy seeds. It is covered with a creamy mascarpone whipped cream icing ...
Amount : 12
Prepare in advance 1 time 30 minutes
Cook time 30 minutes
Total 2 hours
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Ingredients 
Lemon cake
  • 250 ml of milk
  • 1 tablespoons of white vinegar
  • 250 g powdered sugar
  • 250 g soft butter
  • 3 eggs
  • 300 g of flour
  • 1 cc of baking powder
  • 1 cc of baking soda
  • 2 small lemons juice + a little zest (optional)
  • 1,5 tbsp poppy seeds
Lemon curd / lemon cream
  • 30 g soft butter
  • 40 g powdered sugar
  • 2 lemons
  • 2 eggs
Mascarpone icing
  • 20 cl full liquid cream
  • 130 g icing sugar
  • 500 g of mascarpone
  • 1 tsp liquid vanilla extract
Prepare in advance 
Lemon cake
  • Preheat the oven to 180 ° C traditional heat. Prepare the homemade fermented milk, by mixing the milk and white vinegar and let stand 15 minutes.
  • In the bowl of the food processor, whisk the powdered sugar and softened unsalted butter. Incorporate the eggs one by one, beaten with a fork. Then alternately add the dry ingredients and the fermented milk.
  • Then pour in the lemon juice, incorporate well and finish with the poppy seeds. Pour the dough into 3 buttered / floured molds 15cm in diameter and bake for 30 minutes.
Lemon curd / lemon cream
  • In a saucepan, whisk together the soft butter and powdered sugar. Add the juice of the 2 lemons. Separately, relax whole eggs with a fork and add them to the pan.
  • Heat over low heat, and do not stop stirring (do not stop, otherwise the cream will cook!). The consistency obtained should be comparable to heavy cream. Remove from heat and cool the pot in cold water to stop cooking.
Icing
  • Whip the whole liquid cream with the icing sugar into firm whipped cream (in a food processor). Add the mascarpone and whisk until a firm consistency is obtained. Finish with the vanilla. Refrigerate until assembly.
Assembly of the layer cake
  • Place a 15cm cardboard support on your cake pan (which will be used for the service). Secure it with a little icing. Ideally, take a turntable to put under your cake pan, the icing will be easier to achieve.
  • Take the 1st cake, fix it on the cardboard support using a knob of icing. Using a pastry bag fitted with a round tip, make the outline of the cake with the vanilla icing (this will prevent the filling from overflowing) then fill the center with lemon curd and vanilla icing then place the 2nd cake and start over.
  • Place a thin layer of icing on top of the last cake and spread over the layer cake using a spatula to cover it completely. Be careful, this layer must be very thin, you can see the cakes through. This layer is called "crumb-coat", it is essential because it avoids having cake crumbs in its final icing! Put in the refrigerator for 30 minutes.
  • Finally, make the final decoration by first covering the layer cake with a good layer of icing on the top and sides and smooth with a spatula. Decorate the rest with a pastry bag and sprinkle with small colored sugars or other decorations of your choice.
Notes
Keep cool until tasting.
Recipe : Dessert, Snack