Italian Cake's

ITALIAN LIMONCELLO CAKE

This cake is not for the impatient or novice. It involves a lot of time and bowls.

There’s the separating of eggs, whipping of whites for the cake; the whipping of cream for the filling and frosting. And there’s the assembly and the frosting of the cake.

My kitchen is still a wreck. But as you can see it is pretty has a pleasing taste.

The simpler idea would be to brush limoncello over the outside of a lemon or plain pound cake before slicing.

But of course I didn’t go that way and discovered an unexpected cake for a special occasion.

 

SERVES:8

 

For the sponge cake:

  • 1 tablespoon unsalted butter
  • 1 1/4 cups unbleached all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 5 eggs, separated
  • 1 1/4 cups sugar
  • grated zest of 1 lemon (optional)
  • 2 teaspoons vanilla extract

For the limoncello cream:

  • 9 eggs yolks
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1/3 cup plus 1 tablespoon limoncello
  • 1 cup whipping cream

For garnish:

  • 2 1/2 cups whipping cream
  • 1 1/4 cups sugar

To layer:

  • 6 tablespoons limoncello

 

 

METHOD

For the sponge cake:

Preheat the oven to 350 degrees.

Generously butter a 10” springform pan.

Sift together the flour, baking powder, and salt in a bowl; set aside.

Beat the egg yolks and sugar in an electric mixer using the whisk attachment until thick and pale yellow on high speed for 2 minutes.

Reduce to medium speed: slowly add 5 tablespoons of boiling water; the lemon zest and vanilla.

Return to high speed; beat for 5 minutes or until thick. Add the flour mixture, little by little, still beating with the whisk attachment.

Turn out into a bowl.

Beat the egg whites in a clean bowl until stiff peaks form.

Fold into the egg yolk mixture with a rubber spatula, being careful not to deflate it.

Spoon the batter into the prepared pan and bake for 30 minutes, or until golden brown.

Cool on a rack and slice into three layers with a serrated knife.

 

For the limoncello cream:

Beat the egg yolks, sugar, and salt in a large stainless steel bowl over a pot of simmering water.

Whisk in the limoncello. Whisk vigorously for 5 minutes, or until the mixture is thick and triples in volume.

Remove and let cool over a seperate bowl filled with ice cubes, continue to whisk until completely cooled.

Beat the cream until soft peaks form.

Fold into the limoncello mixture; refrigerate until needed.

 

For the garnish:

Beat the cream until soft peaks form in an electric mixture; add 1/4 cup of the sugar by the spoon until all is incorporated; beat until firm. Refrigerate.

 

Layer the cake:

Place the bottom layer of one cake on a serving platter.

Brush with 2 tablespoons of the limoncello using a pastry brush.

Top with one-quarter of the limoncello cream, spreading it almost to the edges.

Continue with this procedure with the second layer, Finish with the top cake layer; turning it upside down first, to brush on the limoncello.

Using a metal spatula, cover the top and sides of the cake with the whipped cream.

 

 

ITALIAN SPONGE CAKE (PAN DI SPAGNA)

 

How To Make Homemade “Italian LIMONCELLO” (Recipe)

 

 

 

Join my Page and Discover the Italy:

https://www.facebook.com/dearitaly

_________________________

Subscribe and receive new recipes on your email!!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Facebook Comments

Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply