DELIZIA AL LIMONE (LIMONCELLO SPONGE CAKE)


While it is true that even the finest chefs in Italy can’t stand the summer heat, some sweets are worth that extra hour or three in the kitchen and this cream and limoncello-filled dessert, my friends, is one of them.

 

 

1. Pan di Spagna (cake)


Ingredients:

  • 4 eggs
  • 1/2 cup sugar
  • just under 1/2 cup flour
  • 1 tablespoon vanilla

Directions:

1. In one bowl, beat the egg yolks and sugar until peaks form.

2. In a separate bowl, whip the egg whites until foamy, then add to the first egg and sugar mixture.

3. Slowly add the flour and vanilla, mixing the entire time.

4. Pour into a six-muffin pan and bake for 40 minutes at 300° F.

 

 

2. Pastry Cream


Ingredients:

  • 3 tablespoons of sugar
  • 1 1/2 tablespoons of flour
  • 1 egg yolk
  • 1 tablespoon vanilla
  • 3/4 cup milk
  • 1 1/2 tablespoons whipping cream
  • 1 shot of limoncello

Directions:

1. In a pot, combine the milk, egg yolk, sugar, flour and vanilla, and whip until smooth.

2. Heat the mixture until it is lightly boiling, then reduce heat and continue mixing for a few more seconds.

3. Let the mixture cool.

4. In a separate bowl, beat the whipping cream until peaks form.

5. Add the blended milk mixture and limoncello and continue to mix until blended.

 

3. Soak


Ingredients:

  • 1/2 cup of milk
  • 1 tablespoon of sugar
  • 1 shot of limoncello

Directions:

1. Combine all of the ingredients and mix until sugar is dissolved.

 

4. Final Cream


Ingredients:

  • 1 1/2 cups of whipping cream
  • 1 shot of limoncello
  • 1 shot of cream limoncello (optional)

 

Directions:

1. Beat the cream until peaks form, then add the two shots of limoncello.

Final Assembly:

1. Slice the bottoms off of each cake and scoop some crumbs from inside the larger piece to create a cavity. Don’t throw away the crumbs-you will need them later.

2. Moisten the cavity of the cakes with the “soak” until lightly wet. (1-2 tablespoons).

3. Fill the cavity of the cakes with the cream, then cover with the crumbs and the base.

4. Line the bottom of a glass dish with a layer of “final cream,” then place the cakes on top of the cream.

5. Generously cover the cakes with the remaining “final cream” and decorate with a thin slice of lemon peel.

 

How To Make Homemade “Italian LIMONCELLO” (Recipe)

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