Easter Cake with Whipped Lemon Mascarpone Cream and Vanilla Frosting
An induldent Easter dessert full of Spring colors and candy.
Ingredients
- Makes 4 thin cake layers:
- 2 1/2 cups of flour I used King Arthur gluten free
- 1 3/4 cups of sugar
- 6 eggs room temperature
- 1/2 cup of unsalted butter melted
- 1/2 cup of milk I used almond milk
- 2 tsps of baking powder
- 1 tsp of vanilla
- 1/4 tsp of salt
- 5-7 drops of food dyes red, green,blue, yellow
- Whipped lemon mascarpone cream:
- 6 oz of mascarpone cheese
- 1 cup of heavy whipping cream
- 2 1/2 cups of powdered sugar
- 2 tsps of lemon extract
- 2 tsps of lemon zest
- a pinch of salt
- Vanilla frosting:
- 2 sticks of unsalted butter softened
- 1/4 cup of shortening I used organic Spectrum
- 3 cups of powdered sugar
- 2 tsps of vanilla
- optional: blue food dye
- Decorations: various Easter candy
Instructions
- To make cake layers, grease cake pans and set them aside.
- Beat together sugar and eggs until foamy, add vanilla and melted butter and beat again, alternate adding flour mixed with salt and baking powder and adding milk, combine all together.
- Divide batter into four bowls and mix in food dyes.
- Bake at 350 degrees for 10-12 minutes (or longer if you're only doing two layers).
- Cool cakes completely before frosting.
- To make whipped lemon cream, start by beating mascarpone and then gradually add heavy cream, continue beating, add lemon extract and zest, then gradually incorporate powdered sugar.
- To make vanilla frosting, cream together butter and shortening, then add vanilla and gradually add powdered sugar. Add food dye if using it.
- Place the bottom cake layer on a cake board and spread some lemon cream, top it with another layer and spread vanilla frosting, add the third layer and lemon cream, place the top layer and vanilla frosting.
- Decorate the top with more vanilla frosting and Easter candy.