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1
You'll need a pastry bag fitted with a 1/2-inch star tip to create the decorative rosettes.
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2
Begin making this cake two days before you plan to serve it.
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3
For lemon curd: Whisk first 4 ingredients in medium metal bowl.
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4
Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until thickened and instant-read thermometer inserted into mixture registers 160u00b0F, about 10 minutes.
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5
Remove bowl from over water. Add butter; whisk until melted.
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6
Transfer 2 cups curd to small bowl for spreading on cake layers. Reserve remaining curd for filling.
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Press plastic wrap directly onto surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep chilled).
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8
For cake: Position rack in center of oven and preheat to 375u00b0F.
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9
Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides with parchment paper (do not grease pans or parchment).
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10
Using electric mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture is very thick and slowly dissolving ribbons form when beaters are lifted, about 4 minutes.
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11
Using clean dry beaters, beat whites in another large bowl until soft peaks form.
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12
Add remaining 7 tablespoons sugar, 1 tablespoon at a time, beating until stiff and glossy.
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13
Fold half of whites into yolk mixture, then sift half of flour and 1/2 teaspoon salt over and gently fold in until incorporated.
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14
Fold in remaining whites, then sift remaining flour over and fold in just until combined, being careful not to deflate batter.
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15
Divide batter between pans; smooth tops.
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16
Bake until tester inserted into center of cakes comes out clean, about 15 minutes.
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Cool in pans on racks.
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18
Run knife around edge of pans to loosen cakes.
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Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work surface if necessary to release cakes.
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20
Cut each cake horizontally in half (layers will be thin). Peel off parchment.
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21
For syrup: Place sugar in small metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in lemon juice.
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22
For filling and frosting: Beat whipping cream and sugar in large bowl until peaks form.
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23
Add mascarpone to lemon curd in medium bowl; whisk until blended.
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24
Fold whipped cream into lemon-mascarpone mixture.
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25
Place 1 cake layer, flat side up, on platter.
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Brush with 1/2 of syrup.
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Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling.
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28
Top with second cake layer; brush with 1/2 of syrup and spread with 1/2 cup lemon curd and 1 cup lemon-mascarpone filling.
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29
Repeat with third cake layer, syrup, lemon curd, and filling.
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30
Top with fourth cake layer.
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31
Brush with remaining syrup, then spread remaining lemon curd over.
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32
Spoon 2 cups lemon-mascarpone filling into pastry bag fitted with 1/2-inch star tip (to be used for rosettes).
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Spread remaining lemon-mascarpone filling as a frosting over sides of cake.
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Pipe small rosettes of frosting over top of cake, covering completely.
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35
Cover cake with cake dome; refrigerate at least 6 hours and up to 1 day.
