In terms of taste, my lemon mascarpone slices are a bit reminiscent of “Children’s Paradise”, only mine simply taste much better. Light and thin lemon cookie with fine lemon mascarpone cream. Plus, these cuts are also quick to prepare.
Ingredients and preparation for a baking pan measuring approximately 28 x 17 cm
For the cream, first whip 500 g of mascarpone with 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, 100 g of icing sugar and 2 packets of thickening cream. Then carefully fold in 1 cup whipped cream. Refrigerate the cream until filled.
For the lemon dough, beat 3 eggs with the zest of one lemon, 150 g of sugar, 1 tablespoon of vanilla sugar and a pinch of salt until creamy. Then add 75 ml of mineral water and 2 tablespoons of lemon juice.
Mix 75 g of flour, 75 g of cornstarch and 2 teaspoons of baking powder. Fold the flour mixture into the dough alternately with 60 g of cooled melted butter.
Cut the dough in half, spread it on the cake frame and bake in a preheated oven at 180 C for about 7 minutes. Do the same with the second half of the dough.
After baking, remove the cookie from the baking paper and fill with the lemon mascarpone cream. Cut the second cake into slices and cover the cream with them. Finally sprinkle with icing sugar and serve very cold.
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