This calls for one of my favourite jokes. What cheese do you use to hide a horse? Mascarpone! Whilst we’re on the subject of cheese – what cheese is made backwards? EDAM! Hahahaaahaha. So, this cake is super duper amazing because it combines a few of my favourite things: fresh figs, lemon curd and mascarpone.
Ingredients for the victoria sponge cake:
- 4 eggs
- 225g caster sugar
- 225g self raising flour
- 225g butter (I used a British brand called stork)
- 2 tsp baking powder
- PLUS 8 figs to decorate with on top
Ingredients for mascarpone frosting:
- 3 tbsp icing sugar
- 25og mascarpone cheese
- 250ml double cream (whipped till stiff – but not overwhisked as it can separate!)
Ingredients for lemon curd: (recipe from bbc)
- 4 unwaxed lemons (zest and juice
- 200g/7oz caster sugr
- 100g/3½oz unsalted butter, cut into cubes
- 3 eggs, plus 1 egg yolk
1) Preheat oven to 180C
2) Cut circular pieces of baking paper to fit base of two round baking tins and place inside. This is very important and if you do it like this your cakes will never stick!
3) Mix all the ingredients until combined. Don’t overmix.
4) Bake on middle shelf for 25-30 mins.
Whilst they’re baking, make the lemon curd and mascarpone frosting…
For the lemon curd follow this recipe from the bbc website (it’s reeeeaaalllly good – it’ll make more than you need but you can store it in a jar in the fridge for a few weeks)
For the mascarpone frosting: Whisk the mascarpone with the icing sugar, you can a little more if you like it sweeter. Then fold whipped cream into this.
5) When cakes are done, let cool for 5 mins then turn out to cool.
6) Once cool, spread lemon curd over the base and pipe mascarpone frosting on top. Sandwich together. Pipe more mascarpone on top and arrange figs (cut in four) decoratively. Drizzle with watered down lemon curd (a little warm water will go a long way).
This cake tastes amazing and there’s just enough of sweetness to make you happy.
Thanks for reading 🙂 Final cheese joke: What cheese do you use to intice a bear? Camembert!