Ingredients

Sponge biscuit
sugar
0.75 cup
200 g
7 oz
6.60 fl oz
marzipan
0.50 cup
100 g
3.50 oz
3.30 fl oz
butter
1 cup
220 g
7.70 oz
7.26 fl oz
baking powder
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
eggs
4 pc
lemon zest
2 pc
chia seeds
1 Tbs
flour
1 cup
250 g
8.75 oz
8.25 fl oz
Lemon custard
lemon zest
1 pc
fresh lemon pulp
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.50 cup
130 g
4.55 oz
4.29 fl oz
eggs
0.50 cup
100 g
3.50 oz
3.30 fl oz
gelatinous mass
2 tbsp
30 g
1.05 oz
0.99 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
Raspberry confiture
raspberry puree
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
lemon juice
2 Tbs
Creme
mascarpone
2 cup
500 g
17.50 oz
16.50 fl oz
powdered sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
cream 33%
0.50 cup
150 g
5.25 oz
4.95 fl oz

Method

This cake is delicious, unusual and fragrant. It is worth cooking more than once!

Sponge biscuit

  1. Whip the butter and sugar for about five minutes. Add one egg at a time, and whip for another 5 to 7 minutes. Sift the flour and the baking powder, and add the lemon zest; mix, and add it to the dough.
  2. Cut the marzipan into cubes, and add the chia seeds; stir, and pour into the dough.
  3. Divide the dough into two parts, and pour it into 18 cm (7 inch) molds. Bake the sponge biscuit for 30 minutes at the temperature of 160-170C (320 to 338F).
  4. Cool the biscuits; wrap them in foil, and refrigerate overnight.

Lemon custard

  1. Mix all the components well in a saucepan, and put it on a low heat. Stir until thick!
  2. Remove the custard from the heat, and strain it on a sieve. Then, add the gelatinous mass and the butter.
  3. Pour the custard into a mold, and let it cool.

Raspberry confiture

Mix all the products, and simmer over a low heat for 10 minutes; cool the confiture.

Creme

Put the mixer bowl and the whisk in the fridge for 30 minutes. Then mix all the products, and whip a delicious mascarpone based crème. Optionally add 1 teaspoon of chia seeds.

Cake assembling

Assemble the cake, following the next order: a sponge biscuit – the crème – the confiture – the lemon custard – the crème – the confiture – a sponge biscuit – the crème.

Bon Appetit!