Lemon Lush Cake with Nut Crust and Mascarpone
Ingredients
Crust
- 250 g all-purpose flour
- 175 g sugar
- 70 g chopped nuts (such as almonds or hazelnuts)
- 180 g cold butter
- 1 large egg
- Butter for the pan
- Flour for the pan
Cream cheese filling
- 90 g powdered sugar
- 350 g cream cheese
- 2 tablespoons lemon juice
- 50 g heavy cream
- 2 jars lemon curd (640g total)
Mascarpone topping
- 2 teaspoons powdered sugar
- 100 g mascarpone
- 100 g heavy cream
- 1 lemon
Preparation
Butter and flour a rimmed baking sheet (20 cm x 30 cm)
Sift flour into a mixing bowl, mix in sugar and chopped nuts
Cut cold butter into small pieces, add to the mixture and rub between your hands until no butter pieces remain
Mix in the egg until a smooth dough forms
Press the shortcrust dough into the bottom of the prepared baking sheet, prick with a fork several times and chill for 30 minutes
Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) convection
Bake the crust for 20 minutes until golden brown and crisp, then let cool completely
Sift powdered sugar into a mixing bowl
Add cream cheese, lemon juice, and heavy cream, and beat with a whisk attachment until creamy
Spread the mixture over the cooled crust and chill for 2 hours until set
Pour lemon curd into a bowl and stir by hand until spreadable
Spread the lemon curd over the cream cheese layer and chill for 1 hour
Beat mascarpone, powdered sugar, and the zest and juice of one lemon until smooth
Whip the heavy cream until stiff peaks form
Gently fold the whipped cream into the mascarpone mixture
Spread over the lemon curd layer and chill for at least 1 hour
