Lemon Custard Mascarpone Cream Cake
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I want to share this yummy cream recipe with you. It has the freshness of lemon custard sauce together with the Mascarpone cheese cream taste, and plus a sponge cake. Lots of tips are listed in the video. You can make it as a round birthday party cake also. The cream and the cake matches perfect!

📝 Ingredients
* Sponge Cake -0:15
- Egg 6 pcs
- Cake Flour 150g
- White Sugar 120g
- Unsalted Butter 30g
- Milk 70g

* Lemon Custard Cream -2:58
- Lemon ~40g Juice
- White Sugar 40g
- Egg 1 pcs
- Unsalted Butter 25g

*Lemon Custard Mascarpone Cream -3:50
- Lemon Custard Cream （all made）
- Unsalted Butter 110g
- Mascarpone Cream 1 box 226g

*Cream
- Heavy Whipping Cream 150g
- Powder Sugar 20g

Bake at 350F/180c for 20mins Middle Rack till top golden color。

Tips
*Warm the egg will help to beat the egg till the stiffness.
*Don’t over mix the flour and egg milk. Stop as soon as no flour or liquid can be seen.
*Sacrifice little cake batter to decrease the deform with mixing the butter and milk
*Beaten the butter first till fluffy before mix with lemon custard.
*Fridge or freeze the cake for half an hour before cutting into small portions!
*Always leave me a comment if you have any questions!
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柠檬马斯卡彭奶酪切块蛋糕
切块蛋糕 永远都被人喜欢的蛋糕 今天分享一款经典口味 柠檬马斯卡彭奶酪蛋糕

📝 材料
* 海绵蛋糕
- 鸡蛋 6个
-低筋面粉 150g
-白砂糖 120g
-无盐黄油 30g
-牛奶70g

*柠檬酱
-柠檬汁 40g
-白砂糖 40g
-鸡蛋 1 个

*特调柠檬马斯卡彭奶油
-柠檬酱 （所有制作的）
-无盐黄油110g
-马斯卡彭奶油 一盒226g

*表层装饰奶油
- 淡奶油150g
- 糖粉20g

350F/180度 中层 烘烤20分钟到表面金黄

小贴士
*温热的全蛋更加容易打发到需要的浓稠度。
*拌入面粉牛奶黄油的时候不要过度搅拌。
*先牺牲一部分的面糊来提高黄油牛奶的浓稠度可以减少消泡。
*和柠檬酱混合的黄油记得要先打发一下。
*蛋糕冷藏之后再切 会更加的平整。
*有问题记得留言 不要犹豫哦！

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🎵Music provided by BGM President
🎵Track : Paesaggio Italiano - https://youtu.be/9PRnPdgNhMI
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