Mascarpone Lemon Cake with Triple Sec Drizzle

Today is Mother's Day here in Germany. A day were a cake is baked in many families.

I went for a cake that has Mascarpone instead of butter or oil as the fat content. The reason for this cake is a package of Mascarpone sitting in the fridge. I bought it for a recipe that I did not prepare. Fresh organic lemons are a staple here and now I finally used these ingredients.

Recipe:

250 g Mascarpone, 200 g sugar

3 eggs, 1 1/2 tsp baking powder, pinch of salt

Zest of 1 lemon and the juice

250 g flour 

Drizzle:

45 g sugar, 45 ml water, 45 ml Triple Sec

I used a Radon baking dish and sprayed it was baking spray. But use butter instead, no problem.

Preheat the oven 200C.

Take the Mascarpone out of the fridge an hour before using it. Beat it first alone in a standmixer for 2 min. Add  the sugar and beat it creamy. Scrape down the sides of the bowl. Add 3 eggs, beat in between. 

Add the other ingredients and mix until combined. Do not overmix. Fill in the baking dish carefully. Don't smear the sides. 

Bake for 40 to 45 min. 

In a small pan heat up water and sugar until it is dissolved. Add the Triple Sec. Punch holes in the hot cake and drizzle the Syrup over. Take off the sides of the dish and cool down for 15 min, take off the bottom by scraping a small knife a little along the outside of the dish. Let it cool down completely.