Lemon and limoncello cake recipe – Italian Cuisine

Lemon and limoncello cake recipe

  • 115 g granulated sugar
  • 90 g type 1 flour
  • 55 g fresh cream
  • milk
  • 40 g limoncello liqueur
  • 35 g cubed candied lemon
  • 25 g butter
  • 2 g baking powder
  • 2 eggs
  • 2 untreated lemons
  • butter and almond flour for the mold
  • 110 g fresh cream
  • 100 g white chocolate
  • 55 g milk
  • 50 g lemon juice
  • 1 g gelatin in sheets
  • 3 lemons

Jumbled up (possibly in the mixer) the grated zest of 2 lemons with sugar and candied lemon; then add the eggs, 15 g of milk and cream.
Add then the sifted flour with the baking powder, 20 g of lemon juice, the limoncello and continue to blend until the mixture is homogeneous.
Melt the butter at 45 ° C and add it to the dough last. Pour into a greased and floured plum cake mold (1/2 liter capacity) with almond flour; cover it and place it in the fridge to rest for 30 minutes. Bake it in a convection oven at 170 ° C for 20-25 minutes.
To know: it is essential that the temperature of the butter is 45 ° C: if hotter, activate the yeast before cooking; if colder, it crystallizes, compromising the consistency in both cases.

Rehydrate the gelatin in cold water. Bring the milk to a boil, turn off the heat and melt the jelly in it. Melt the chocolate at 40 ° C. Add a drop of milk and continue adding it, little by little, stirring vigorously until you get a smooth and shiny consistency (the temperature must be above 35 ° C). Mix the cream, cold, and lemon juice and mix vigorously. Cover, let the cream cool to room temperature and then distribute it on the cake with a pastry bag; complete with lemon peel fillets blanched twice and, to taste, silver leaf.

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