Lemon cake with mascarpone cream

Preparing the lemon tart:.

In a bowl, beat the eggs until foamy with a pinch of salt and the caster sugar. Add the lemon zest, oil, lemon juice and milk. Mix everything well. Gradually add the flour sifted with the baking powder and mix until you get a smooth dough. Pour the dough into the mold (18/27 cm) previously greased and floured. Bake in an oven preheated to 180 ° C for about 35 minutes, until the cake is golden and cooked through. Leave to cool completely after baking.
Preparation of the mascarpone cream
In a saucepan, mix the egg with the caster sugar, vanilla sugar and cornstarch.
Add the lemon juice and milk and simmer over medium heat, stirring constantly, until the cream thickens.

Add the butter and let it melt completely. Let the cream cool in the refrigerator.

In a bowl, whip the sweetened whipped cream and add the mascarpone and icing sugar. Mix gently until you have a smooth and homogeneous cream.
Ingredients:
Cut the completely cooled cake in half horizontally.
Spread the mascarpone cream on the bottom tart base.
Cover with the top tart base and sprinkle the surface generously with icing sugar.

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