flowcooking

Lemon and labneh mascarpone layer cake

Soft lemon layers with a bright, tangy syrup glow.
Creamy labneh mascarpone makes it rich and velvety.
Zesty, sliceable, and dangerously good—every bite tastes like sunshine.

dessert ⏱ 165 min 520 kcal / portion 125.0 g carbs / portion (estimated) vegetarian eggglutenmilk 🔗 Original source

No ratings yet
🖨 Print
Lemon and labneh mascarpone layer cake
v9 · rb0e705f985 20260727Z1751 ⏳ brown the butter until nutty then cool 🔥 pre-heat oven to 160°C fan and line three 23cm tins 🌀 whisk together until no lumps 🌀 whisk together until smooth 🔪 fold wet into dry then whisk in butter and zest 🔥 ⏱ 22-25 min divide into tins and bake until skewer clean 🍳 dissolve sugar over high heat then remove 🍳 brush warm cakes with syrup then cool completely 🌀 beat until soft to medium peaks 🌀 beat egg whites frothy then add cream of tartar 🌀 beat in sugar mixture until stiff glossy peaks 🔥 ⏱ 90 min pipe kisses and bake until dried ⏳ ⏱ 3 h dehydrate lemon rounds then cool 🔥 ⏱ 15-20 min peel and bake lemon skin then blitz to powder 🍽 place base layer and spread icing, marmalade, crushed meringue and powder 🍽 add second cake and spread icing, marmalade, crushed meringue and powder 🍽 top with last cake and spread remaining icing decorate with kisses, dehydrated lemons and powder 285 g butter 380 g sugar 24.6 ml vanilla bean paste 1 tbsp lemon zest 160 ml lemon juice 200 g lemon marmalade 2 pieces lemons Lemon and labneh mascarpone layer cake 380 g flour 24 g baking powder ½ tsp salt 7 pieces egg 150 g oil 150 ml milk 335 g cream cheese 165 g labneh 500 g mascarpone 350 g icing sugar 120 g egg white ½ tsp cream of tartar ¾ tsp cornflour ⅛ tsp baking powder meringue kisses to taste dehydrated lemons to taste burnt lemon powder to taste a third · 127 g flour, baking powder, salt egg, oil, milk half · 12 ml half · 80 ml a third · 127 g a third a third a third cream cheese, labneh, mascarpone, icing sugar half · 12 ml half · 80 ml a third a third a third half · 100 g lemon marmalade half · 100 g lemon marmalade egg white, cream of tartar a third · 127 g cornflour, baking powder meringue kisses, dehydrated lemons, burnt lemon powder a fifth a fifth the rest half · 1 piece half · 1 piece three tenths three tenths two fifths
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. brown the butter until nutty then cool
  2. pre-heat oven to 160°C fan and line three 23cm tins
  3. whisk together until no lumps
  4. whisk together until smooth
  5. fold wet into dry then whisk in butter and zest
  6. divide into tins and bake 22-25 min until skewer clean
  7. dissolve sugar over high heat then remove
  8. brush warm cakes with syrup then cool completely
  9. beat until soft to medium peaks
  10. beat egg whites frothy then add cream of tartar
  11. beat in sugar mixture until stiff glossy peaks
  12. pipe kisses and bake 90 min until dried
  13. dehydrate lemon rounds 3 hr then cool
  14. peel and bake lemon skin 15-20 min then blitz to powder
  15. place base layer and spread icing, marmalade, crushed meringue and powder
  16. add second cake and spread icing, marmalade, crushed meringue and powder
  17. top with last cake and spread remaining icing
  18. decorate with kisses, dehydrated lemons and powder

Similar recipes