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marscapone 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 for the cake:

2 packets of organic lemon cake mix
6 organic eggs
1 cup of vegetable oil/ melted vegan butter or coconut oil
4T organic lemon juice
4T organic heavy cream

For the mascarpone whipped cream frosting:

8-9 ounces (224g) mascarpone cheese, softened to room temperature
1T 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

cake ingredients

Try to source the healthiest, organic foods!

 

 

cake

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

Instructions:

1. Preheat the oven to 350°F (180°C). Grease two 9×2 inch (23×5 cm) cake pans or spring-form pans with nonstick spray. Set aside.

For the cake batter:

1. Using an electric mixer, beat flour, eggs and oil on medium-high speed until creamy.
2. 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.
3. Remove from the oven and allow to cool completely before assembling the cake.

For the frosting:

1. Using an electric mixer, beat mascarpone cheese and heavy whipping cream together on medium speed until no lumps remain, about 3 full minutes.
2. Add the monkfruit sugar, and vanilla extract. Increase to high speed and beat for 3 minutes.

For the filling and assembling the cake:

1. Place 1 layer on a flat plate.
2. 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!
3. Evenly cover the top with the whipped frosting, then add a layer of blended cherries.
4. 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.

 

lemon cake

marscapone cake

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!
5 from 1 vote

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.