I decided to make a colorful cake with a citrus flavor mixing some ideas from Linda Lomelino and Jemma Wilson. the result is this semi-naked circus cake which takes a bit longer to bake, but with a good organization you can do it and it’s not that complicated.

the flavor of the cake is intense with that natural note of lemon juice and lemon zest, the texture is soft and dense at the same time, but the perfection arrives with the incredible lemon curd (who doesn’t like lemon curd?..) which gives a moisturized and fresh texture to both layers. the funny thing is on the colorful mascarpone frosting with a bit of food glitter on it and the little lemon meringues with some colorful sprinkles on the top. and yes, they remained me to the circus, obviously!

let’s bake!

LEMON CIRCUS CAKE

(makes about 12 servings)

Ingredients

2 lemon cakes

  • 420 g plain flour
  • 6 tbsp cornstarch
  • 3 + ½ tsp baking powder
  • a pinch of salt
  • 200 g room temperature unsalted butter
  • 450 g caster sugar
  • zest of 2 big lemons
  • 4 large free range eggs
  • 125 ml lemon juice
  • 125 ml whole milk

lemon curd

  • 80 g caster sugar
  • 3 egg yolks
  • zest of 1 big lemon
  • 50 ml natural lemon juice
  • 50 g cold unsalted butter

mascarpone frosting

  • 150 g mascarpone
  • 70 g icing sugar
  • 150 ml whipping cream
  • food coloring
  • food glitter

lemon meringues

  • 2 egg whites
  • a pinch of salt
  • 90 g caster sugar
  • ½ tsp vanilla extract
  • colorful sprinkles

Instructions

2 lemon cakes

  1. preheat the oven at 175ºC and grease two molds (20cm approx.).
  2. in a large bowl mix the sifted flour, cornstarch, baking powder, and salt.
  3. in another bowl beat the butter until it’s pale and fluffy. add the sugar and lemon zest and beat it again until everything is well mixed.
  4. add to the butter all the eggs one at a time, and then add the lemon juice and milk.
  5. pour the flour mix little by little to the wet mixture and mix everything well.
  6. divide the batter into two equal parts and pour them into the prepared molds.
  7. bake them for 40min approx. at 175ºC.
  8. take them from the oven, let it cool for 10min, remove them from the mold and leave in a cooling rack.

lemon curd

  1. in a medium saucepan at medium heat beat constantly the sugar, egg yolks, and lemon juice. until you see little bubbles appear but it’s still not boiling.
  2. remove the saucepan from the heat and pour the cold butter into the mixture.
  3. strain the mixture and let it cool completely.
  4. pour it between the two layers of lemon cake.
  5. mascarpone frosting
  6. in a large bowl beat the mascarpone with the icing sugar until it’s well combined.
  7. add the whipping cream and beat again until it’s thick.
  8. I divided this frosting into 4 equal parts and put some food coloring on them sucks as blue, green, yellow and pink.
  9. spread the different colors on the cake and with the help of a little brush, you can put some food glitter over the cake.

meringues

  1. preheat the oven at 100ºC with 2 resistances and fan, and prepare a baking tray with baking paper.
  2. in a medium bowl mix the white eggs, sugar and vanilla extract.
  3. in a bain, Marie at medium heat brings this mixture at 65ºC.
  4. pour it into a medium bowl and beat until it forms peaks and it’s already cooled.
  5. paint a piping bag with a small cooking brush with some food coloring doing vertical lines.
  6. pour the meringue into the piping bag and when it comes out it will be already painted.
  7. sprinkle them with some colorful sprinkles on the top.
  8. bake them for about 45min. at 100ºC with 2 resistances and fan, or until you touch them and they’re dry and non-sticky.
  9. leave them to cool completely and put them on the top of the cake.

Recipe Notes

if you have a stand mixture this cake would be easier for you to make, but if not no worries you’ll have gym muscles at the end of the process. also, it’s very important to clean your cooking utensils before you make the meringue, so I recommended you to pour a bit of white vinegar in a paper towel and clean properly your bowl and whisker.