Lemon Tiramisu Cake
From dianalee27 15 years ago
- 40 minutes to make
- Serves 16
This cake comes from Mary Ann Lee of Clifton Park, N. Y. If you like lemon and tiramisu, you're going to love this one. It's a nice and light cake that's great for an elegant summer dessert.
Ingredients
- Cake: shopping list
- 6 eggs, separated shopping list
- 1/8 teaspoon salt shopping list
- 1/2 teaspoon cream of tartar shopping list
- 1 1/4 cups granulated sugar shopping list
- 1 teaspoon lemon extract shopping list
- 1 teaspoon vanilla extract shopping list
- 1 1/2 cups sifted cake flour shopping list
- Filling: shopping list
- 1/2 cup whipping cream shopping list
- 1 teaspoon granulated sugar shopping list
- 8 ounces mascarpone cheese, (I found this cheese to be quite expensive so I searched the Internet and found a substitute for mascarpone cheese (Combine 8 ounces of softened cream cheese, 3 tablespoons of sour cream and 2 tablespoons of heavy cream; do not whip.) shopping list
- 1/2 cup confectioners' sugar shopping list
- 1 cup part skim ricotta cheese shopping list
- 1 teaspoon vanilla extract shopping list
- 2 tablespoons grated lemon zest shopping list
- 1 (10 ounce) jar lemon curd, divided shopping list
- glaze and garnish: shopping list
- 1 tablespoon fresh lemon juice mixed with 3/4 cup of lemonade (lemon juice mixture) shopping list
- 1/2 cup prepared lemonade shopping list
- confectioners' sugar shopping list
- lemon slices shopping list
How to make it
- Preheat oven to 350 degrees. Grease bottom of a 9 inch spring form pan. Line the bottom with wax paper. Grease the 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 a wire rack. Do not remove the wax paper yet.
- To prepare the filling: beat whipping cream and granulated 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 zest and 1/3 cup lemon curd. Mix well. Fold in the whipped cream.
- To prepare topping: spoon 2 to 3 tablespoons filling into remaining lemon curd in jar. Set aside.
- To prepare glaze: combine lemon juice mixture with the 1/2 cup of lemonade.
- To assemble, remove the wax paper from cake. Using a serrated knife, carefully slice into three layers. Brush first layer with 1/4 cup of the glaze and spread with 1 1/2 cups of 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 topping. Frost sides with remaining
- filling. Refrigerate several hours to overnight.
- Just before serving, dust top of cake with confectioners' sugar and garnish with lemon slices, if desired.
The Rating
Reviewed by 10 people-
Sounds very good, love lemon. You have my 5
henrie
in Savannah loved it
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Thanks for the info on the mascarpone cheese. This sounds so delish!!
jett2whit
in Union City loved it
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Wonderful!
mbeards2
in Omaha loved it
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