Lemon Cake with Mascarpone, Strawberry, and Mango Filling
Two layers of sponge cake filled with a creamy mixture of mascarpone and whipped cream, plus chunks of strawberry and mango. Absolutely delicious.
Equipment
- 1 Electric mixer
- 1 Large mixing bowl
- 1 Oven
- 1 Round cake pan
Ingredients
- 1 un plain yogurt I used Greek yogurt
- 3 un eggs
- 300 gr flour I used self-rising flour
- 200 gr sugar
- 120 gr olive oil or vegetable oil, if preferred
- 1 un lemon juice and zest
- 1 tbsp baking powder
- 1 tbsp vanilla extract
- 250 gr mascarpone cheese
- 200 gr whipping cream very cold
- 50 gr sugar
- 300 gr strawberries sliced
- 200 gr mango sliced
Instructions
- Start by preheating the oven to 180 degrees.
- Next, using an electric mixer, beat the eggs with the sugar. Add the olive oil, vanilla extract, and yogurt, and beat again.
- Add the flour, the zest and juice of one lemon, and the baking powder, and mix until the ingredients are well combined.
- Pour the batter into a buttered and floured cake pan. Bake for about 30 minutes, or until done (use a toothpick test—if it comes out clean, it’s ready).While waiting, cut the strawberries and mango into pieces and set aside.
- For the mascarpone cream, beat the mascarpone cheese with the very cold heavy cream and sugar until the mixture is firm. Set aside in the refrigerator.
- When the cake is cool, cut it in half, fill with half of the cream, add the strawberries and mango, top with the other half of the cake, and cover with the remaining cream. Decorate with strawberries, and it’s ready.