Strawberry Lemon Layer Cake
1 pound (450g) fresh or frozen strawberries
⅓ cup (70g) sugar
3 tbsp (45ml) fresh lemon juice
Place over medium high heat
Simmer for about 15 minutes or until thickens
let it cool
8 eggs
separate whites from yolks
¾ cup (150g) sugar
1 tsp (5g) vanilla extract
Lemon zest of a lemon
mix until creamy
1/2 tsp (2g) salt
1/2 tsp (2g) baking powder
1 cup (125g) all purpose flour
mix to combine
Whip whites until foamy
Gradually add ¼ cup (50g) sugar
Whip until soft peaks form
Gradually incorporate into yolk mixture
Two 12x16 inch (30x40cm) baking sheets, greased and lined with parchment paper
divide batter evenly
Bake at 350F (180C) for 10-12 minutes
Dust with powdered sugar
cool completely
Cut each sponge in half
1 pound (500g) Mascarpone cheese, room temperature
Lemon zest of a large lemon
1 tsp (5g) vanilla extract
3/4 cup (90g) powdered sugar
mix to combine
1 ⅔ cup (400g) whipping cream (35% fat), chilled
whip until stiff peaks form
A bit of frosting
First layer of cake
Spread a layer of strawberry jam
Gently spread ⅓ of frosting
Repeat with remaining cake layers and frosting
Refrigerate for at least 1 hour to set or overnight
Trim the edges
Cut into 12 rectangle slices
10 oz (300g) whipped cream
Pipe using a 6B open star tip
Fresh strawberries