Cook Time: 40 mins
This recipe is a must-try! You will surely love every bite of this luscious cake. Enjoy!
8 large Egg yolks, reserve whites of three, room temperature
1 1/2 cups sugar
2/3 cup fresh lemon juice (from 7-8 zested lemons, egg-sized)
lemon zest, finely grated from the 7-8 lemons used for the juice
1 stick chopped butter
3 teaspoons lemon extract
CAKE (IT’S EASIER IF MADE AHEAD)
10-inch springform pan
1 Duncan Hines moist deluxe white cake mix
1 box lemon pudding and pie filling, not instant, 3 oz.
3 Egg whites, reserved from some of the 8 yolks used in the curd (room temperature)
2 Tablespoons cooking oil
1 1/3 cup of water
LEMON MASCARPONE MOUSSE (SHOULD BE MADE SEVERAL HOURS AHEAD AND PLACED IN THE FRIDGE)
3 package mascarpone cream, room temperature, 8 ounces each
1 recipe lemon curd (made ahead and cooled)
1/2 cup granulated sugar
1 Tablespoon lemon extract
1 Tablespoon limoncello liqueur
LIMONCELLO SOAKING LIQUID
2/3 cup of water
zest of two lemons, egg-sized
6 Tablespoons white granulated sugar
2 teaspoons lemon extract
7-8 Tablespoons limoncello, lemon-flavoured liqueur
optional: white chocolate bar for grating
mint and lemon slices or
raspberries and raspberry sauce
To Make the Lemon Curd:
Step 1: Use a fine grater to zest 8 lemons. Slice them and squeeze them into a bowl, then discard the seeds.
Step 2: Mix egg yolks, 2/3 cup of lemon juice, lemon zest, and sugar on top of the double broiler.
Step 3: Let the mixture simmer until thick. Make sure to whisk from time to time.
Step 4: Remove the broiler from the heat and add in the lemon extract and butter. Whisk until well mixed.
Step 5: Strain the curd and discard the zest.
Step 6: Transfer the curd into a mixing bowl and cover it with plastic wrap.
Step 7: Place the bowl inside the fridge and allow it to cool.
To Make the Cake:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Line a 10-inch springform pan with parchment paper, then apply the cooking spray and sprinkle a little cake mix.
Step 3: In a small mixing bowl, add the cake mix and pudding mix. Whisk until well mixed.
Step 4: Add in 2 tablespoons of oil, 1 1/3 cup of water, and 3 egg whites. Whisk for about 2 minutes or until moist.
Step 5: Transfer the mixture into the prepared pan.
Step 6: Put the pan inside the preheated oven and bake for 30 to 40 minutes or until a toothpick comes out clean after inserting it in the middle.
Step 7: Remove the cake from the oven and let it sit at room temperature to cool, then remove it from the pan.
To Make the Lemon Mascarpone Mousse:
Step 1: In a small mixing bowl, add the mascarpone. Whip until smooth, then add the lemon extract and sugar while whipping.
Step 2: While beating, add in the limoncello until smooth, then place it inside the fridge to chill.
To Soak the Limoncello Liquid:
Step 1: In a saucepan, add the sugar, water, and lemon zest. Stir until well mixed.
Step 2: Place it on the stove and turn the heat to medium.
Step 3: Allow the mixture to boil until the sugar has dissolved completely.
Step 4: Remove the saucepan from the stove and allow it to rest for 2 minutes at room temperature. Remove the lemon zest by straining it.
Step 5: Add in the lemon extract and limoncello. Stir until well mixed.
To Assemble the Cake:
Step 1: Remove the cake from the fridge and divide it into two parts with a bread knife.
Step 2: Remove the top part and place it onto wax paper.
Step 3: Use a spatula to loosen the bottom of the pan, then transfer it to a clean plate.
Step 4: Spread limoncello liquid on each part of the cake.
Step 5: Place it inside the freezer until set.
Step 6: Put the top part over the bottom part, then spread the mousse over the cake.
Step 7: Sprinkle grated white chocolate over the mascarpone mousse.
Step 8: Place it inside the fridge to chill for a couple of hours.
Step 9: Serve and enjoy!
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