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White lemon and limoncello cake

ingredients

servings

8

Eggs

4 unit

Type 00 wheat flour

250 grams

White sugar

150 grams

Baking powder for desserts

16 grams

Sunflower oil

0.1 liter

Lemons

2 unit

Egg, yolk

3 unit

Full fat milk

1/4 liter

Type 00 wheat flour

30 grams

Lemon juice

1 cup

Limoncello

100 grams

Lemon juice

1 cup

White chocolate

500 grams

Fresh cream

250 grams

Desserts from Italy

White lemon and limoncello cake

White lemon and limoncello cake

vegetarian with gluten with eggs with lactose high in potassium high in phosphorus

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

White lemon and limoncello cake

An elegant and refined cake with a delicate taste.

White lemon and limoncello cake step 1

step 1

Begin with the sponge: work the egg yolks with the sugar, lemon zest and olive oil. Whisk the egg whites (even the whites of three eggs custard) with the lemon juice.

White lemon and limoncello cake step 2

step 2

Stir yolks and whites gently and add sifted flour and baking powder. Bake in oven preheated to 180C for 45-50 minutes. Remove from oven and let cool completely.

White lemon and limoncello cake step 3

step 3

Prepare the custard: Work the egg yolks with the sugar, the flour, limoncello, zest and lemon juice. Heat the milk and add to mixture, stir and thicken over low heat.

White lemon and limoncello cake step 4

step 4

Allow to cool in a bowl with a contact film. Cut the cake into 3 discs, moisten them with the wet and fill with the cream. Chill for 30 minutes.

White lemon and limoncello cake step 5

step 5

Prepare the ganache covering by heating the cream and by merging into 400g of chopped white chocolate. Cover the cake. Chop the remaining 100g chocolate and decorate the sides with the grain.

White lemon and limoncello cake step 6

step 6

Grate the peel of a lemon and decorate the cake. Chill until ready to serve.

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