This cake is baked using a mix of lemon sponge cake and mixes for lemon pudding, which greatly simplifies work. The first layer is laid out in the form of a biscuit dough, flavored with an additional serving of lemon juice, and a second layer made from whipped eggs, ricotta and soft mascarpone cheese with lemon zest. When baking, the layers of the cake change in places and it takes on a wonderful texture. Lubricate the finished cake cream based on lemon pudding and mascarpone and enjoy it bright citrus flavor and velvety texture.
Recipe author – Valerie Bertinelli – American actress
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Time: 1 hour. 55 minutes Difficulty: easy Amount: 15 slices per recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Butter to grease the mold
- Flour to sprinkle mold
- 1 pack 500 gr. mixes for lemon cake
- Juice and zest of 1 lemon
- 900 gr. low fat ricotta
- 2 containers of 220 gr. mascarpone cheese
- 4 large eggs
- 3/4 Art. Sahara
- 1 tsp vanilla extract
- 1 tbsp. whole milk
- 1 pack 96 gr. quick lemon pudding mixes
Recipes with similar ingredients: butter, flour varieties, a mixture for baking cupcakes, lemon, ricotta cheese, cheese mascarpone, eggs, sugar, vanilla extract, milk, lemon pudding
Recipe preparation:
- Preheat the oven to 175 ° C. Lubricate the mold with a size of 22×32 cm. butter and sprinkle with flour.
- Prepare the mixture for the cake in accordance with the instructions on packaging, then add 2 tbsp. l lemon juice. Pour the dough into prepared form.
- Using a moderately low speed electric mixer beat ricotta, lemon zest and 110 gr. mascarpone cheese obtaining a homogeneous mass. Add sugar and vanilla, whisk until homogeneous consistency. Add eggs one by one, whipping after each addition until they are intervened. Neatly evenly spread the ricotta mixture over the dough in the mold.
- Bake until the layer of cake rises up (when baking two layers are swapped), and a wooden stick inserted into center of the cake, will not come out clean, 50-60 minutes. Cool completely in for about 30 minutes.
- Meanwhile, beat with a mixer at medium speed the remaining mascarpone cheese until smooth. Gradually add milk, whisking until smooth. Add pudding and beat until smooth. Leave for about 5 minutes, until the mass thickens. Apply cream to the cooled cake.
