Almond Sandwich Cakes with Lemon & Mascarpone
Any reason to bake is good enough for me, and the royal wedding is what I consider a GREAT reason! I remember huddling around the computer with my roommates when Kate and William were married, and it was so much fun. I loved it! Her dress, the beautiful church, the parades etc. I couldn’t get enough of it. I even bought all of the special magazines they had out for it on the newsstands. I didn’t really have any reason to be SO excited for their day except for having an English boyfriend and just being obsessed with all things British. This time around at least I’m married to that Englishman and the bride is American! I have some sort of legitimate reason to be excited this time!
A baker I have admired for years now, Claire Ptak, is creating the wedding cake. She is someone who I have found to be genuinely kind whenever I have interacted with her which is just how I wish to be. She also just so happens to be making a citrus cake, which we all know by now is my favorite.
I decided to create individual-sized almond sandwich cakes with lemon mascarpone filling in honor of the big day tomorrow. I know this might be a bit late for anyone wishing to throw a viewing party, but this cake is definitely one to whip out for special occasions any time! It took me many trials and errors to create this recipe, hence why it’s a little later than I would like, but I think it is perfect now! I hope you enjoy it! If you create this recipe don’t forget to use #sebbakes so I can check it out!
For the cake:
- 4 large eggs (separated)
- 1 1/ 2 cups + 1 tbsp sugar
- 1/ 2 cup canola oil
- 1 tbsp almond extract
- 1/ 2 cup milk
- 2 cups flour
- 1 tsp baking powder
- 1/ 2 tsp salt
For the filling:
- 1/ 2 cup mascarpone cheese
- 1/ 2 cup whipping cream
- 1/ 4 cup lemon curd (fresh or store bought)
- 2 tbsp icing sugar
- Zest from one small lemon
- Juice from one small lemon
- 4 tbsp icing sugar
For the cakes:
1. Preheat oven to 350 degrees Fahrenheit with rack in middle position. Line a half sheet pan with parchment paper.*
2. Combine the sugar and four egg whites using a stand mixer with the balloon whisk attachment. Beat together on high until mixture looks white and glossy and creates something similar to the ribbon stage.
3. Add in yolks, oil, extract and milk and mix until combined. Once combined add in dry ingredients all together and mix until just combined.
4. Put mixture in the prepared half sheet pan and bake for about 30 minutes, or until springy to the touch and a knife/toothpick comes out clean when testing it.
5. Let cool in pan and then, using a cup of whatever size you choose, cut cake into circle shapes.**
For the filling:
1. Put all ingredients in a bowl and using an electric mixer whisk until you get soft peaks, which are a little more on the firm side…if that makes sense.
For the drizzle:
1. Combine ingredients using a spoon.
1. Flip the cake disks upside down so the tops are on your work surface. Using a spoon, pastry brush, bottle or whatever else you choose, put a generous amount of the drizzle on the cakes.
2. Next put a generous amount of the filling on half the cakes. I used a piping bag to do this, but you can use whatever is available to you.
3. Assemble the sandwich cakes by putting disks without filling together with ones that have filling. Give each cake a light dusting of icing sugar.
*If you don’t have a half sheet pan a full sized sheet will be fine, your cakes will be thinner and it may take less cooking time so keep an eye on the cake.
**My cup ended up making about ten circles.