Cake with mascarpone cream and lemon

The cake with mascarpone cream and lemon that I bring to your attention today is a seemingly sophisticated cake, but it is not like that at all. It's really easy and I say this because when I did it I didn't feel like making homemade cakes , but we have a craving for something good, sweet, but not too sweet, creamy, but to have something crunchy… maybe a little sour… :))) Do you understand what I'm saying? :))))

Hey, the idea is that if I made this cake without having a well-established plan, without knowing exactly what the next step would be, I assure you that you can make it faster and easier than me 😉

Cake with mascarpone cream and lemon

Cake with mascarpone cream and lemon


  • For 2 sheets:
  • 10 egg whites
  • 10 tablespoons powdered sugar
  • 10 tablespoons ground walnuts
  • 10 tablespoons breadcrumbs
  • almond extract
  • For mascarpone cream with lemon:
  • 5 yolks
  • 100 g old powder
  • 1 tablespoon starch
  • 250 ml milk
  • 125 g mascarpone
  • 200 ml cream for whipped cream / liquid whipped cream
  • lemon juice to taste
  • For the chocolate cream
  • 5 yolks
  • 100 g old powder
  • 1 tablespoon starch
  • 250 ml milk
  • 150 g chocolate
  • 200 ml cream for whipped cream / liquid whipped cream
  • For cranberries:
  • 100 g sugar
  • walnuts

Preparation Cake with mascarpone cream and lemon:

Walnut leaves for Mascarpone and Lemon Cake Cake:

  • Bake two sheets, so we will divide the ingredients into 2 parts and prepare their compositions one by one. If we prepare the whole composition at once, there is a risk that until one of the sheets is baked, the remaining composition will "leave".

Whisk the egg whites with a pinch of salt. Add the sugar and 2 drops of almond essence and mix until the foam becomes shiny and consistent. Then add the ground walnuts mixed with the breadcrumbs. Mix lightly with a spatula, with movements from bottom to top.

  • I made the biscuit breadcrumbs from simple biscuits, finely ground on a robot

Pour the composition into a large baking tray (35/33 cm) lined with baking paper and bake on medium heat for about 15 minutes. When it is ready, take out the walnut sheet on a grill and let it cool very well. We only take out the baking paper when assembling the cake.

Mascarpone cream with lemon:

The yolks mix well with sugar and starch. Pour the milk a little and mix well with a whisk, so as not to form lumps. Put the pot on low heat (or in a bain-marie) and stirring constantly, boil the composition, without boiling, until it thickens like a pudding. Set aside and leave to cool.

The mascarpone is incorporated in the well-cooled pudding, mixing the composition very well. Separately mix the whipped cream until it becomes firm and fluffy. Then incorporate it into the mascarpone cream. At the end, flavor to taste with lemon juice.

Chocolate cream:

Proceed just like the mascarpone cream with lemon, only before removing from the heat we add the chocolate. Let it cool.

Separately mix the whipped cream until it becomes firm and fluffy. Whipped cream is incorporated into the well-cooled chocolate cream.

In the tray in which I baked the walnut sheets, one of the sheets is covered with baking paper. Bake the baking paper easily and carefully. Put mascarpone cream with lemon and distribute evenly. Cover with the second sheet (proceed as in the first, turn it over and peel off the baking paper) and cover with chocolate cream.

Let cool for a few hours, preferably overnight. I cut it right away 😀 but it's good, much better, the next day.

The next day, we caramelize the sugar. When it becomes liquid, put the walnut kernel and mix quickly, so that all the walnuts are well covered with caramel. Pour on a piece of baking paper and let cool. Then put in a thicker bag and crush the caramelized nuts with a hammer.

Sprinkle the caramelized walnuts over the entire surface of the cake, then portion.

Good appetite! 😉

Cake with mascarpone cream and lemon

More mascarpone cream cake recipes can be found HERE


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