Birthday cake

Zest the lemon and squeeze it (Zest’n Press).

Whisk the eggs with the sugar until the mixture triples in volume.

Add the flour and whisk.

Pour in the oil, lemon zest, and 4 teaspoons of lemon juice, then mix to get a smooth and airy batter.

Divide the batter into 4 equal portions (630 ml Ramekins) and add a few drops of food coloring to each portion (1 color per batter).

Place 2 baking rings on a baking sheet.

Fill each ring with a colored batter and bake for about 10 minutes in a preheated convection oven at 180°C (Th 6). Check the cake's doneness by inserting a toothpick, which should come out clean. Carefully unmold the cakes.

Bake the other 2 batters in clean baking rings as described above.

Let the 4 cakes cool.

Whip the very cold liquid cream with mascarpone and powdered sugar into whipped cream.

Spread (Silicone spatula) a good layer of mascarpone whipped cream on each cake, assemble the cake, and decorate it with the remaining mascarpone whipped cream.

Mix (Fine silicone spatula) the powdered sugar with a few drops of lemon juice (about 2 teaspoons) and pink food coloring. Fill the decorating pen with the icing and decorate the cake.

Keep refrigerated until serving.