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5 from 2 votes

Swedish Lemon Mascarpone Cake

My native Swedish husband's birthday is on Feb. 3, so every super bowl Sunday, I make him this giant cake. It's a version of  Swedish Midsommartårta, or Midsummer Cake, and, however decadent, I have adapted it to make a somewhat healthier version. I use an organic yellow/ lemon cake base, with added cream and lemon juice and a Mascarpone cheese and whipped cream frosting, that's virtually unsweetened. I call this my lotus mandala cake, of course!

Ingredients

  • 2 packets of organic lemon cake mix
  • 6 organic eggs
  • 1 cup of vegetable oil/ melted vegan butter or coconut oil
  • 4 T organic lemon juice
  • 4 T organic heavy cream
  • For the mascarpone whipped cream frosting:
  • 8-9 ounces 224g mascarpone cheese, softened to room temperature
  • 1 T granulated monkfruit sugar
  • 1 and 1/2 cups of heavy whipping cream
  • 1 teaspoon vanilla extract
  • For the topping:
  • 1/2 cup blueberries
  • 2 cups sliced organic strawberries
  • 1/2 cup glazed cherry topping/ pie filling
  • 1 cup organic sliced almonds
  • For the filling:
  • 1/2 cup mascarpone whipped cream frosting
  • 1 cups blended cherries from remaining glaze

Instructions

  • Preheat the oven to 350°F (180°C). Grease two 9×2 inch (23×5 cm) cake pans or springform pans with nonstick spray. Set aside.
  • For the cake batter:
  • Using an electric mixer, beat flour, eggs and oil on medium-high speed until creamy.
  • Pour batter evenly into the 2 prepared cake pans and bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before assembling the cake.
  • For the frosting:
  • Using an electric mixer, beat mascarpone cheese and heavy whipping cream together on medium speed until no lumps remain, about 3 full minutes.
  • Add the monkfruit sugar, and vanilla extract. Increase to high speed and beat for 3 minutes.
  • For the filling and assembling the cake:
  • Place 1 layer on a flat plate.
  • Pour 2T of heavy cream and 2T of lemon juice directly onto each layer of cake to let it soak in. This is the secret to juicy, non-dry cakes!
  • Evenly cover the top with the whipped frosting, then add a layer of blended cherries.
  • Top with 2nd layer, and cover with more frosting, on top with glazed cherries, blueberries and sliced strawberries in a mandala pattern and if desired, sliced almonds stuck to the sides by taking a small handful and kind of gently "slapping" them into the cream. Refrigerate for at least 45 minutes before serving, so that it sets.