Lemon Mascarpone Fondant Cake

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Description:
This Lemon Mascarpone Fondant Cake is a light, zesty cake that combines the smooth creaminess of mascarpone cheese with the bright, refreshing flavor of lemon. The cake is topped with a luscious lemon mascarpone fondant, creating a stunning and delicious dessert. Perfect for a special occasion or a treat to brighten your day!

Origin:
The Lemon Mascarpone Fondant Cake is a fusion of classic Italian desserts and the ever-popular lemon cake, elevated by the richness of mascarpone. Fondant is typically used as a decorative covering for cakes, but in this recipe, it becomes a key component that brings tang and creaminess to the entire dessert.

Ingredients:

For the Lemon Cake:

  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice (from about 2 lemons)
  • 1 tablespoon lemon zest
  • ½ cup buttermilk (or substitute with whole milk and a teaspoon of lemon juice)

For the Lemon Mascarpone Fondant:

  • 1 cup mascarpone cheese (about 250g)
  • ¼ cup fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 1/3 cup powdered sugar (adjust to taste)
  • 1 teaspoon vanilla extract
  • 1 tablespoon gelatin powder (optional, for firmer fondant)
  • 2 tablespoons water (for gelatin, optional)

Optional for extra texture:

  • 1 tablespoon heavy cream (for extra smoothness)
  • Food coloring (yellow or pastel tones for a decorative touch)

Instructions:

  1. Prepare the Lemon Cake:
  • Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line the bottom with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, lemon juice, and lemon zest.
  • Alternately add the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined.
  • Pour the batter into the prepared cake pan and smooth the top.
  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
  1. Prepare the Lemon Mascarpone Fondant:
  • If you’re using gelatin, dissolve the gelatin in 2 tablespoons of cold water and let it bloom for 5 minutes. After blooming, gently heat the mixture until the gelatin is completely dissolved.
  • In a mixing bowl, whisk together the mascarpone cheese, lemon juice, lemon zest, powdered sugar, and vanilla extract until smooth and well combined.
  • If you’re using the gelatin, add the dissolved gelatin to the mascarpone mixture and stir gently until well incorporated. If you’re not using gelatin, the fondant will be slightly softer but still delicious.
  • If you want to make the fondant extra smooth, fold in the heavy cream at this point.
  • Refrigerate the fondant for 2-3 hours to let it firm up before using it to decorate the cake.
  1. Assemble the Cake:
  • Once the cake is fully cooled, place it on a serving plate.
  • Spread a thin layer of the lemon mascarpone fondant over the top of the cake. If the fondant is too thick, you can warm it slightly to make it easier to spread.
  • For a more decorative touch, you can use a spatula or offset knife to spread the fondant in a smooth, even layer over the cake’s top and sides.
  • Optional: Decorate the top with fresh lemon slices, lemon zest, or edible flowers for a beautiful finish.
  1. Serve:
  • Let the cake set for 15-20 minutes to allow the fondant to firm up slightly. Serve the cake as a light and refreshing dessert with a cup of tea or coffee.

Tips for Success:

  • Gelatin: If you’re using gelatin to firm up the fondant, be sure to dissolve it properly before adding it to the mascarpone mixture. You can skip the gelatin if you prefer a creamier, softer fondant.
  • Cake moisture: The buttermilk helps keep the cake moist and adds a subtle tang that complements the lemon and mascarpone flavors.
  • Frosting thickness: Adjust the consistency of the fondant by adding more powdered sugar for a thicker fondant or more lemon juice for a more spreadable version.
  • Room temperature ingredients: Be sure your butter and mascarpone are at room temperature before mixing to avoid lumps.

Recommendations:

  • Serve with a scoop of lemon sorbet or a drizzle of raspberry coulis for a tangy contrast.
  • This cake is best enjoyed within 2-3 days of making, as the fondant will soften over time.
  • Pair it with fresh berries, like raspberries or blueberries, to enhance the lemon flavor and add a burst of color.

Nutrition (per serving):
Note: The nutrition values are approximate and will vary depending on specific ingredients and portions.

  • Calories: 300-350 kcal
  • Fat: 20g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Sugar: 25g
  • Protein: 3g
  • Sodium: 150mg

Enjoy this Lemon Mascarpone Fondant Cake—a rich, refreshing dessert that combines the smooth creaminess of mascarpone with the vibrant tang of lemon! Perfect for celebrations or a delightful treat anytime.

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