Sweet Melissa Sundays

Sweet Almond Cake with Lemon Curd and Lemon Mascarpone Frosting P&Q

Posted on: August 16, 2010


10 Responses to "Sweet Almond Cake with Lemon Curd and Lemon Mascarpone Frosting P&Q"

I would love some ideas as to what to do with 12 egg yolks please! It seems like an awful lot of custard! Perhaps I could add some to a quiche and some to a custard…

I bought a small container of egg white egg beaters, and added 3 more egg’s worth of egg whites to it to make it equal to 12 egg yolks. I couldn’t see throwing away 12 yolks, and I knew if I put them in my freezer for future use I’d never use them. 🙂 The egg beaters beat up real nicely.

Do you have an ice cream maker? Making ice cream is my go-to for extra egg yolks. I’m only going to make half of this cake, so I won’t be too overwhelmed with yolks.

I made the cake last night-frosting and eating tonight. I halved the recipe but only used 4 eggs whites, still seemed to generate enough volume to make a nice light cake. I’ll let you know how it tastes tomorrow!

What size pans did you used when you halved the recipe?

I just used one 8 inch cake pan and then sliced it into two thin layers. This cake was very tasty, good almond flavor with lots of lemon zing.

So sorry I can not participate this week. We have family visting from PA. It has been pretty crazy around here!
See ya next week!

Hey guys!

I halved this recipe and still got a layer cake, I just split one of the layers in half :p I also halved the frosting and just used it to fill the cake. I’m on a diet for my holiday so heavily frosted cakes are a no no.

Also, I have a food giveaway over at my blog, go check it out!


I’m sitting out, but will make the lemon butter to slather on some toast!

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