From: Liz Schuldt > Cheesecake Factory Lemoncello cake
This is the best cake I have had in a long time. Not a cheesecake but
Spongecake with mascarpne cheese with lemoncello liquor

This isn't the
cake, but it may be a close second

Mean Chef's Lemon Layer Cake With Lemon Curd and Mascarpone

12 servings

1 cup sugar
3/4 cup fresh lemon juice
3 large eggs
3 large egg yolks
1/4 cup chilled unsalted butter, cut into 1/2 inch cubes

Cake
6 large eggs, separated
14 tablespoons sugar
1 3/4 cups sifted cake flour (sifted, then measured)
1/2 teaspoon salt

Syrup
1/2 cup sugar
1/2 cup boiling water
1/4 cup fresh lemon juice

Filling and frosting
2 cups chilled heavy whipping cream
3/4 cup sugar
3 (8 ounce) containers chilled mascarpone cheese

You'll need a pastry bag fitted with a 1/2-inch
star tip to create the decorative rosettes. Begin making this cake two
days before you plan to serve it. For lemon curd: Whisk first 4
ingredients in medium metal bowl. Set bowl over saucepan of simmering
water (do not allow bottom of bowl to touch water). Whisk constantly until
thickened and instant-read thermometer inserted into mixture registers 160
F, about 10 minutes. Remove bowl from over water. Add butter; whisk until
melted. Transfer 1 cup curd to small bowl for spreading on cake layers.
Reserve remaining curd for filling. Press plastic wrap directly onto
surface of both curds. Chill overnight. (Can be made 3 days ahead. Keep
chilled).

For cake: Position rack in center of oven and preheat to 375 F.
Line bottom of two 9-inch-diameter cake pans with 1 1/2-inch-high sides
with parchment paper (do not grease pans or parchment). Using electric
mixer, beat egg yolks and 7 tablespoons sugar in large bowl until mixture
is very thick and slowly dissolving ribbons form when beaters are lifted,
about 4 minutes. Using clean dry beaters, beat whites in another large
bowl until soft peaks form. Add remaining 7 tablespoons sugar, 1
tablespoon at a time, beating until stiff and glossy. Fold half of whites
into yolk mixture, then sift half of flour and 1/2 teaspoon salt over and
gently fold in until incorporated. Fold in remaining whites, then sift
remaining flour over and fold in just until combined, being careful not to
deflate batter. Divide batter between pans; smooth tops Bake until tester
inserted into center of cakes comes out clean, about 15 minutes. Cool in
pans on racks. Run knife around edge of pans to loosen cakes.

Invert cakes onto 9-inch-diameter cardboard rounds, tapping on work
surface if necessary to release cakes. Cut each cake horizontally in half
(layers will be thin). Peel off parchment. For syrup: Place sugar in small
metal bowl. Add 1/2 cup boiling water; stir to dissolve sugar. Stir in
lemon juice. For filling and frosting: Beat whipping cream and sugar in
large bowl until peaks form. Add mascarpone to lemon curd in medium bowl;
whisk until blended. Fold whipped cream into lemon-mascarpone mixture.
Place 1 cake layer, flat side up, on platter. Brush with 1/2 of syrup.
Spread 1/2 cup lemon curd over, then 1 cup lemon-mascarpone filling. Top
with second cake layer; brush with 1/2 of syrup and spread with 1/2 cup
lemon curd and 1 cup lemon-mascarpone filling. Repeat with third cake
layer, syrup, lemon curd, and filling. Top with fourth cake layer. Brush
with remaining syrup, then spread remaining lemon curd over. Spoon 2 cups
lemon-mascarpone filling into pastry bag fitted with 1/2-inch star tip (to
be used for rosettes). Spread remaining lemon-mascarpone filling as a
frosting over sides of cake. Pipe small rosettes of frosting over top of
cake, covering completely. Cover cake with cake dome; refrigerate at least
6 hours and up to 1 day.

My web site

==Linda in Tennessee http://lindatn37932.tripod.com/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/