Cream Cheese Filled Cake
- For the batter
- 5 eggs
- 120 grams sugar
- ½ Vanilla bean (sliced and seeds scraped)
- 1 tablespoon lemon juice
- 100 grams Pastry flour
- 2 tablespoons cornstarch
- For the filling
- 200 grams Mascarpone
- 400 grams cream cheese
- 120 grams powdered sugar
- 1 organic lemon (zested and juiced)
For the batter: Preheat oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.
Separate eggs. Beat yolks, half the sugar and vanilla seeds until frothy. Beat egg whites, lemon juice and remaining sugar until stiff, then fold into yolk mixture. Combine flour and cornstarch and fold into egg mixture. Pour batter into the prepared springform pan, smooth the surface and bake for about 35 minutes.
Remove cake from oven, let cool slightly, carefully remove from the pan and place on a wire rack to let cool completely. Cut in half horizontally to form 2 layers.
For the filling: Beat mascarpone, cream cheese, powdered sugar, lemon zest and juice until creamy. Spread half the filling onto the lower layer of cake. Add the top layer of cake and cover cake with remaining filling.
For the decoration: Knead fondant and thinly roll out to about double the size of the cake. Cover cake with fondant and smooth. Trim excess fondant from cake and color as desired with food coloring. Shape remaining fondant into flowers.
Combine powdered sugar and lemon juice to form a thick paste. Pour into a piping bag and use to attach flowers and decorate as desired. Attach silver beads to the center of the flowers. Let set, slice and serve.