White lemon and limoncello cake
184 recipes
white cake
ingredients
servings
10
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
6 unit
Full fat milk
1/2 liter
White sugar
150 grams
Type 00 wheat flour
60 grams
Limoncello
30 grams
Limoncello
50 grams
Lemon juice
50 grams
White chocolate
700 grams
Whipping cream
500 grams
Raspberries
1 cup
Blueberries
1 cup
Strawberries
3 unit
Desserts from Italy
white cake
white cake
ready in
2 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An elegant and delicate cake made with lemon, lemon and white chocolate covered with delicious berries.
preparation
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.
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.
step 3
Prepare the custard: Work the egg yolks with the sugar, flour and lemon. Heat the milk and add to mixture, stir and thicken over low heat, stirring often.
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.
step 5
Prepare the ganache covering by heating the cream and by merging into 600g of chopped white chocolate. Cover the cake.
step 6
Chop the remaining 100g chocolate and decorate the sides with the grain. Garnish with berries and chocolate. Chill until ready to serve.
