Description
Limoncello Mascarpone Cake is a refreshing dessert that encapsulates the bright flavors of summer. This delightful cake features a light sponge soaked in a homemade limoncello syrup and layered with velvety mascarpone cream, creating a harmonious balance of sweetness and zest. Perfect for any celebration or as a simple indulgence, this cake not only pleases the palate but also makes a stunning centerpiece for your table. With its easy preparation, even novice bakers can wow their guests with this elegant treat.
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 1 tsp baking powder
- 4 large eggs (separated)
- ¾ cup granulated sugar
- Zest of 2 lemons
- 2 tbsp lemon juice
- ¼ cup limoncello liqueur
- 8 oz mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
- In one bowl, whisk together flour and baking powder. Set aside.
- Beat egg whites until soft peaks form; set aside.
- In another bowl, beat egg yolks and granulated sugar until pale. Add lemon zest, juice, and limoncello.
- Gently fold dry ingredients into yolk mixture, then carefully incorporate egg whites.
- Divide batter between pans and bake for 22–25 minutes until golden brown. Cool completely.
- For the syrup, simmer limoncello with water and sugar until dissolved; let cool.
- Brush each cake layer with syrup and prepare mascarpone filling by beating mascarpone until smooth, then adding cream, sugar, and vanilla until fluffy.
- Layer the cakes with mascarpone filling in between; refrigerate for at least four hours before serving.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (108g)
- Calories: 410
- Sugar: 30g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg