How To Cook Lemon Cake With Coconut Cream And Mascarpone - Recipe

Maryam Ayres Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022
How To Cook Lemon Cake With Coconut Cream And Mascarpone - Recipe

Learn how to cook "Lemon cake with coconut cream and mascarpone". Delicious recipe.

Required products :

  • 1 1/3 tea cup soft butter + more to spread on the pan
  • 4 teaspoons flour
  • 1 1/3 tea cup of fresh milk
  • 2 teaspoons vanilla extract
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 2/3 tea cups sugar
  • 7 proteins, at room temperature

for coconut cream:

  • 1 teaspoon coconut shavings
  • 2/3 tea cup lemon cream
  • 1/4 tea cup sour cream
  • 1 tablespoon lemon peel

for plastering the cake:

  • 220 grams of mascarpone
  • 1 1/2 teaspoon cooking cream
  • 1 teaspoon vanilla
  • 1/3 tea cup sugar

Method of preparation :

Preheat oven to 165 degrees.

Grease three 22 cm trays with oil, sprinkle them with flour. Put a sheet of parchment paper on the bottom.

Mix the butter and vanilla in a bowl.

Sift the flour together with the leavening agent and salt into another bowl.

Beat the butter until fluffy and airy, add the sugar in portions and continue to beat.

Reduce the speed of the mixer and carefully start adding flour and milk, alternating the two mixtures, it is important to start and finish with flour.

Beat the egg whites in a dry clean bowl until soft peaks for about 2-3 minutes. Carefully transfer the egg whites to the dough, stirring with a spatula so that they do not lose their airiness.

Divide the dough between the three pans and bake for about 25-30 minutes until dry. Cool in the pans for 10 minutes, then carefully remove and cool completely.

Prepare the lemon-coconut cream - mix together the coconut shavings with the lemon cream, 1/4 teaspoon sour cream, 1 tablespoon lemon peel. Cover and wait to use.

Make a cream with mascarpone - beat the soft mascarpone in a bowl until fluffy.

In another bowl, whip the cream and continue to beat and season with vanilla. When a smooth cream is obtained, add the sugar and stir to get a thicker consistency with soft tips (about 2-3 minutes). Carefully pour the cream over the mascarpone and combine. Use immediately - prepare the cream just before applying it on the cake!

Assemble the cake - put the first loaf, spread well with 1/2 lemon-coconut cream on top, leaving about 1 cm from the end without cream board. Followed again by the batter and the remaining cream. Put the last sheet and smear with mascarpone cream and decorate as desired.

 

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