Lemon Burst Sponge Cake with Ricotta Cream

532

A lemon sponge cake topped with lemon curd and filled with layers of creamy ricotta. It’s decorated with edible flowers and a triple berry mixture of raspberries, blackberries, and blueberries. The perfect dessert for any elegant summer party, including bridal showers!

Cake
8 eggs
2 cups sugar
½ cup water
¼ cup lemon juice
zest of 2 lemons
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt

Filling
4 Tablespoons lemon curd, divided
1½ cups heavy cream
¼ cup + 2 Tablespoons confectioner\'s sugar
1 teaspoon vanilla extract
¾ cup Ricotta cheese

Topping
1 cup mixed berries (raspberries, blackberries, blueberries)
Optional- edible flowers

Cake Preheat the oven to 350° Grease and flour 4 9-inch round cake pans In a large bowl, beat eggs on high until frothy and lemon-colored. With mixer on medium, slowly add the 2 cups of sugar. Once you have...
See the full directions on my site

Nutritions

Calories
368

Sodium
182mg
7% DV

Fat
15g
23% DV

Protein
7g
14% DV

Carbs
54g
18% DV

Fiber
1g
7% DV

Baked Holidays/Special Occasions