In terms of taste, my lemon mascarpone slices are a bit reminiscent of “Children’s Paradise”, except mine simply taste so much better. Light and thin lemon biscuit with fine lemon mascarpone cream. Furthermore, these cuts are also quick to prepare.

Ingredients and preparation for a baking pan measuring approximately 28 x 17 cm

For the cream, first whip 500 g of mascarpone with 1 teaspoon of lemon zest, 2 tablespoons of lemon juice, 100 g of icing sugar and 2 sachets of thickening cream. Then carefully fold in 1 cup of the whipped cream. Store the cream in the refrigerator until filled.

For the lemon dough, beat 3 eggs with the zest of one lemon, 150 g of sugar, 1 tablespoon of vanilla sugar and a pinch of salt until creamy. Then add 75 ml of mineral water and 2 tablespoons of lemon juice.

Mix 75 g of flour, 75 g of corn starch and 2 teaspoons of yeast. Incorporate the flour mixture into the dough, alternating it with 60 g of cooled melted butter.

Cut the dough in half, spread it on the cake frame and bake in a preheated oven at 180°C for about 7 minutes. Do the same with the second half of the dough.

Once cooked, remove the biscuit from the baking paper and fill it with the lemon mascarpone cream. Cut the second cake into slices and cover it with the cream. Finally dust with icing sugar and serve very cold.