Spread this with the remaining mascarpone cream and drizzle with the rest of the curd. This light and creamy mascarpone and vanilla buttercream is perfect for decorating cakes or cupcakes. Add the sugar, butter and a pinch of salt to the zest in the mixing bowl. Highly recommended frosting/icing recipes for you – Grate the zest from both lemons.

The email addresses you've entered will not be stored and will only be used to send this email. We use a 3rd party, RedEye, to send out our newsletter but rest assured that your data will only be used for this purpose and not passed on to any other 3rd parties. Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed.

A classic cake recipe from Mary Berry's 100 Cakes and Bakes book.

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With an electric mixer, beat together. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Advocating a balanced approach to eating, she specialises in creating practical homely food that’s packed with flavour.

We use cookies on this site and by continuing to browse it you agree to sending us your cookies. For the topping, put the This website uses cookies to ensure you get the best experience on our website. Lightly grease a deep, round 20cm cake tin and line the base with non-stick baking parchment. The sponge layers can be frozen, and the lemon curd can be made ahead and stored in a sterilised jar in the fridge for 2-3 weeks. To assemble, place one sponge on a serving plate and spread with half the mascarpone filling.

Serve in quite small slices, as this is rich.

Tangy lemon and passion fruit curd offsets unctuous mascarpone cream in this twist on the classic teatime cake. The gorgeous and moist carrot cake is crowned with a creamy mascarpone topping and walnuts. Get our latest recipes straight to your inbox every week.

Preheat the oven to 180°C, fan 160°C, gas 4.

Place icing sugar and butter in an electric mixer fitted with a paddle attachment. Add the cream and beat until the filling is holding soft folds; take care not to overbeat (add a little milk or extra cream if it does get too thick).

Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes. Subscribe for just £26 now! Turn the mixture into the prepared tin and gently level the surface. Preheat the oven to 180°C/Fan 160°C/gas 4. Bake for 50–60 minutes, until the cake is well risen, golden and beginning to shrink away from the sides of the tin. Grease and line 2 x 18cm sponge tins.

Stirring regularly, let the curd cook and thicken until it coats the back of a spoon (this will take 15-20 minutes, but keep an eye on it and make sure that it doesn’t get too hot or the eggs will scramble). Start mixing on the lowest speed. Start mixing … Do not overmix the icing at this point, or the butter and mascarpone could separate. Sift in the remaining flour and baking powder, add the milk and the juice of the remaining 1⁄2 lemon and fold together to make a batter that drops easily from the spoon. Sign up to our newsletter to enter competitions and receive tasty recipe inspiration every week. Meanwhile, make the sponge. Start mixing on the lowest speed. While beating, add the almond extract and vanilla followed by the … Spoon on about two-thirds of the lemon curd, then add the second sponge on top. Initially the mascarpone will start to liquefy; keep on beating and it will thicken again. Managing Food Editor on the magazine, Tamsin has also written several cookery books for WeightWatchers. Beat the eggs and add to the same bowl, with the sugar, butter and a small pinch of salt. Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. You will need a deep, round 20cm (8in) cake tin. For more information on our cookies and changing your settings, click here. Store the iced cake in the fridge.

Add mascarpone cheese and vanilla paste; mix on medium-low until creamy. For the filling, tip the mascarpone into a mixing bowl and add the icing sugar and vanilla. Allow the cake to cool in the tin for a few minutes, then loosen the side of the cake from the tin with a small palette knife or a blunt knife, turn the cake out onto a wire rack and leave to cool completely. For the filling, tip the mascarpone into a mixing bowl and add the icing sugar and vanilla. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies.

Sieve into a bowl, cover and leave to cool. Privacy policy. Always a popular cake, this American carrot cake needs to be stored in the fridge because of the mascarpone topping.Walnut pieces are cheaper than walnut halves and are perfect for using in cakes. Remove from the oven and leave in the tin for 10 minutes before turning out to cool on a wire rack. Beat in the eggs, one at a time, adding a little flour with each one.

Squeeze the juice from 11⁄2 lemons and add to the curd bowl, then scoop in the pulp and seeds from the passion fruit, if using. Stir to combine, then place over a pan of very gently simmering water.

Divide equally between a heatproof bowl for the curd, and a mixing bowl for the sponge. Mary Berry, star judge of the Great British Bake Off, presents 100 delectable baking recipes. A fine skewer inserted into the centre of the cake should come out clean. 12 issues direct to your door - never miss an issue Increase speed to medium and beat until fluffy, scraping down the sides occasionally, about 3 minutes.

Assemble shortly before serving; leftovers should be kept in the fridge. The Best Mascarpone Icing Recipes on Yummly | Wild Blueberry Cupcakes With Mascarpone Icing, Spicy Carrot Cake With Marmalade Mascarpone Icing, Carrot Layer Cake With Lemon Ginger Mascarpone Icing

You should be able to source this cheese in any leading store that carries a variety of cheese. Some like it hot: the 150 year history of Tabasco. Using an electric mixer, cream until very soft and fluffy. With an electric mixer, beat together. Oops! For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week.

Spread evenly over the top of the cake. Get our latest recipes, competitions and cookbook news straight to your inbox every week

I buy Mascarpone cheese from local stores near me like Whole Foods, Sprouts, Traders Joe, or Safeway. Place icing sugar and butter in an electric mixer fitted with a paddle attachment. Registered number: 861590 England. Allow the cake to cool in the tin for a few minutes, then loosen the side of the cake from the tin with a small palette knife or a blunt knife, turn the cake out onto a wire rack and leave to cool completely.

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Put all the ingredients for the cake into a large bowl and mix until thoroughly blended; an electric mixer is best for this, but of course you can also beat by hand with a wooden spoon. Please try again. Initially the mascarpone will start to liquefy; keep on beating and it will thicken again. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 225g unsalted butter, at room temperature, 175g mascarpone cheese, at room temperature.

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Place powdered sugar and butter in an electric mixer fitted with a paddle attachment. For the topping, put the mascarpone cheese into a small bowl, add the vanilla extract, icing sugar and walnuts and beat together.

Divide equally between the sponge tins, level the surfaces and bake for 20-25 minutes until the sponges are well-risen and springy to the touch. I live in the United States and found mascarpone cheese easily at my nearest departmental stores.