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)

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