KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Begin making this cake two days before you plan to serve it.
You'll need a pastry bag fitted with a 1/4-inch star tip to create the decorative rosettes.
Lemon curd
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 & Frosting
2 cups chilled heavy whipping cream
3/4 cup sugar
3 8-ounce containers chilled mascarpone cheese*
|
1st Keep
 aileeoops
|
Comments