Lemon Layer Cake With Lemon Curd And Mascarpone

Image of Lemon Layer Cake With Lemon Curd And Mascarpone, Bon Appetit Magazine
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Ingredients

LEMON CAKE
  • 1 cup sugar
  • 3/4 cup fresh lemon juice
  • 3 large eggs
  • 3 large egg yolks
  • 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
CAKE
  • 6 large eggs, separated
  • 14 tablespoons sugar
  • 1 3/4 cups sifted cake flour (sifted, then measured)
  • 1/4 teaspoon salt
SYRUP
  • 1/2 cup sugar
  • 1/2 cup boiling water
  • 1/4 cup fresh lemon juice
FILLING AND FROSTING
  • 2 cups chilled heavy whipping cream
  • 3/4 cup sugar
  • 3 8-ounce containers chilled mascarpone cheese*

Description

You'll Need A Pastry Bag Fitted With A 1/4-inch Star Tip To Create The Decorative Rosettes. Begin Making This Cake Two Days Before You Plan To Serve It.

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