This lemon and mascarpone cream cake is a pure delight for lovers of fresh and creamy desserts
A light shortcrust pastry, a smooth lemon cream, and a touch of mascarpone: a perfect balance between tartness and sweetness!
Why You’ll Love This Cake:
A velvety lemon cream enhanced with a touch of mascarpone.
A simple and quick homemade shortcrust pastry.
An elegant dessert ideal for family meals or celebrations.
Keeps perfectly for 2 to 3 days in the refrigerator.
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cake
Lemon
Pastry
Juice
Sugar
cream cheese
Milk
pastry
egg
juice
Ingredients
For the cream:
500 ml whole milk,
2 eggs
, 4 tbsp cornstarch (Maizena)
, 6 tbsp sugar,
zest and juice of one unwaxed lemon,
80 g mascarpone (or plain Philadelphia cream cheese).
For the pastry:
1 egg,
120 g sugar,
zest of one lemon,
140 g softened butter,
320 g all-purpose flour (T45),
6 g baking powder
Step-by-Step Preparation:
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