Lemon Mascarpone Layer Cake

Theme: LEMON
Title: LEMON MASCARPONE LAYER CAKE

Cast:
Lemon Curd
Sponge Cakes
Lemon Syrup
Mascarpone Filling

Lemon Curd

Ingredients:
3 large eggs
3 large egg yolks
1 cup minus 1tbsp sugar
3/4 cup strained freshly squeezed lemon juice
6 tbsp cold unsalted butter, cut into 1/2 inch pieces

Instruction:

1. Set aside a large bowl filled with 2 inches cold water and some ice.
2. Set a saucepan filled with 1 inch water over a medium heat.
3. Off the heat, combine egg, yolks and sugar into a large heat resistant mixing bowl and whisk until blended. Add the lemon juice and and mix well.
4. Reduce the heat to low, once the water comes to a gentle boil, set the mixing bowl over it and whisk constantly while frequently scraping the edges until the mixture begin to thicken, about 7-10 minutes. Be careful not to overcook the yolks. 
5. A finished curd is done when it hold its shape, when the whisk is lifted and a bit of curd falls back into the bowl, it should remain distinct on the surface rather than blending back into the mixture. It should register 180F or about 80C on the thermometer. Remove from the heat.
6. Using a spatula immediately push the curd through a fine strainer into a medium glass bowl. Add the cold butter into the curd, burying them so they could melt quickly. Whisk until smooth and all the butter bits blended with the curd. Press a plastic wrap directly onto the surface of the curd.
7. Set the bowl in the large bowl of ice water. Once the curd is cooled, store in the refrigerator until needed.

Sponge Cakes

Ingredients:

6 large eggs, separated
7 tbsp plus another 7 tbsp sugar
1 3/4 cups sifted cake flour

Instructions:

1. Preheat oven to 175C(fan forced). Have ready 2 9-inch cake pan fitted with a parchment round. Do not grease the pan.
2. In a bowl of a stand mixer or you can also use a handheld mixer, beat the yolks and 7 tbsp sugar until thick and pale, about 4 minutes. Transfer into a large bowl and set aside.
3. In a mixing bowl of a stand mixer, whip the egg whites on medium speed to soft peaks, With the mixer still running, gradually add the remaining 7 tbsp sugar and beat until firm peaks form. Using a silicone spatula, fold in 1/3 of the egg whites into the beaten yolks, sift half of the flour over the top and gently fold it in. Repeat. Fold in the last egg whites until smooth and fully blended.
4. Divide the batter evenly between the pans. Bake for 18 minutes. Transfer the cakes to a wire rack to cool completely.

Lemon Syrup

1/2 cup sugar
1/2 cup water
1/4 cup freshly squeezed lemon juice

Heat the sugar and water in a small saucepan, stirring occasionally until the sugar has completely dissolved and the liquid is clear. Remove from the heat and cool completely. Stir in the lemon juice.

Mascarpone Filling

Ingredients:

2 1/4 cups heavy whipping cream
7 tbsp sugar
1 pound or half a kilo mascarpone cheese

Instructions:

1. Combine the cream and sugar into a mixing bowl. Refrigerate the bowl together with the whisk attachment for 10 minutes. Using a stand mixer fitted with the whisk attachment, whip until soft peaks form.
2. In a large bowl, combine the mascarpone and 1 cup of the lemon curd and stir until blended. 
3. Gently fold in the whipped cream until the mixture is fully blended and thick.
4. Divide the filling into 3 portions for filing the layers, frosting and piping. You may want to set aside more for piping decorations.

Assemble the cake:

1. Run a metal spatula around the edge of the pan to loosen the cake and transfer them onto a flat surface. Using a serrated knife, slice each cake horizontally into 2 layers. Set aside one of the bottom layers to use last.Take off the parchment paper.
2. Lay one cake layer cut side-up on a cake stand. Tuck in strips of baking paper under the cake edges to keep the plate clean.
3. Brush the cake with 1/4 of the lemon syrup. With a metal frosting spatula, spread 1/3 of of the mascarpone filling on top. Place 3 tbsp of remaining lemon curd on top of the filling and spread evenly to the edge. Place a second cake layer on top, cut side up and repeat with syrup, filling and curd. Repeat with the third layer.
4. Top with the last layer, cut side down. Moisten with remaining lemon syrup. Frost the whole cake with the reserved mascarpone for frosting.
5. Transfer the reserved mascarpone for piping into the pastry bag and pipe your choice of decorations over the entire top or the whole cake, it can be rosettes, stars or hydrangeas. Put a few tbsp of the lemon curd into a plastic disposable piping bag, make a small tiny cut at the edge and pipe it onto the top of the rosettes or stars. Refrigerate at least 4 hours before serving.