Ingredients:

  • 1 cup (2 sticks or 226g) Unsalted Butter, softened
  • ½ cup (100g) Granulated Sugar
  • 1 Large Egg
  • 1 teaspoon Pure Vanilla Extract
  • Zest of 1 Lemon
  • 2 ½ cups (300g) All-Purpose Flour, plus more for dusting
  • ½ teaspoon Salt
  • 1 ½ cups (360ml) Heavy Cream
  • 4 tablespoons (50g) Powdered Sugar, sifted
  • 250g (approx 8 oz) Mascarpone Cheese, softened
  • 2 tablespoons Lemon Juice
  • 1 teaspoon Lemon Zest
  • Fresh Berries (raspberries, blueberries), powdered sugar (for decoration)

Instructions:

  1. Cream butter and sugar. Add egg, vanilla, and lemon zest. Gradually add flour and salt until just combined.
  2. Form the dough into a disk, wrap in plastic wrap, and chill for at least 1 hour.
  3. Roll out the chilled dough on a lightly floured surface. Cut out cookies using cookie cutters or a knife (aim for round or simple shapes).
  4. Bake cookies on parchment-lined baking sheets at 350°F (175°C) until lightly golden brown around the edges (approx. 12-15 minutes). Let cool completely on a wire rack.
  5. Beat heavy cream and powdered sugar until soft peaks form. Gently fold in mascarpone cheese, lemon juice, and lemon zest until smooth and creamy. Be careful not to over-mix.
  6. Line the bottom of the springform pan with cookies. Spread a layer of the creamy filling over the cookies. Repeat layers of cookies and filling until all ingredients are used, ending with a layer of filling on top.
  7. Cover the cake and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the cookies to soften.
  8. Remove the cake from the springform pan. Decorate with fresh berries and a dusting of powdered sugar (optional). Slice and serve this 'Zitronen-Butterkeks-Kuchen | Backen macht glücklich'.