Customer recipe
Lemon Cake with Mascarpone Cream
A two-layer lemon cake with mascarpone cream, whipped cream and INSTICK Lemon.
Official recipe · INSTICK Kitchen
★★★★★ 4.9 (127)
- ⏱ Prep Time
- ⏱ 35 minutes
- 📶 Difficulty
- Medium
What You Need
0/5 ingredients checked
How to Make It
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1
Prepare the batter
Beat the eggs with the sugar until creamy. Add the water and the juice from half a lemon.
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2
Add the dry ingredients
Sift the flour, cornstarch and baking powder, then fold them into the egg mixture alternately with the melted butter.
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3
Bake the layers
Divide the batter in half. Bake each layer separately at 180°C fan for 7–10 minutes until golden. Cool completely.
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4
Make the cream
Whip the cold cream with stabilizer according to the package. Gradually mix INSTICK Lemon into the mascarpone, fold in the cream and add the juice from the remaining half lemon to taste.
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5
Assemble the cake
Reserve a little cream for the top. Spread the rest over the first layer and cover with the second.
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6
Decorate
Spread the reserved cream on top and decorate with lemon slices and mint.
What is the best way to serve it? 🍽️
Serve as directed in the recipe: warm or well chilled, depending on the dessert or drink.
Tip 💡
Follow the preparation order and add INSTICK gradually wherever the recipe calls for it.
What People Who Made It Said
★ 4.9 · 127 ratings
«I made it for my son’s birthday — it was gone before the cake. The kids were sure it came from a slush stand.»
«Works perfectly even with ice from a regular freezer. It really takes two minutes — that’s not marketing.»
«I added a little lime juice — a winning combination. I recommend making a double batch.»
