I have also halved the recipe as the original one made a four layered marvel that was well out of my comfort/sane zone for a week night and I dusted the final cake with icing sugar instead of making a thin, drizzle icing for the top of the cake. The original cake looks stunning and if you have the time and the brain space to make it, it would totally be worth it.
135 grams of SR flour plus 1 teaspoon of baking powder, 135 grams of softened butter, 2 eggs (I forgot to put 2 eggs in the photo), 125 grams of Mascarpone, 135 grams of white sugar, 1 lime, boiled for 30 minutes or until very soft, 85 grams of icing sugar (not pictured) and an extra 25 grams of butter for the icing (not pictured)
My Mum was a wonderful cook and baker and her cakes were always so lovely and light, I think she would approve of this one. The tart mascarpone filling makes this cake so luscious I think it would keep well, in the fridge for a few days, but this one was eaten for morning tea, at work, the next day.
Have a lovely Tuesday.
One Year Ago-Super Easy, Super Tasty, Flour Tortillas