white cake
184 recipes
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
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
An elegant and refined cake with a delicate taste.
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, the flour, limoncello, zest and lemon juice. Heat the milk and add to mixture, stir and thicken over low heat.
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 400g of chopped white chocolate. Cover the cake. Chop the remaining 100g chocolate and decorate the sides with the grain.
step 6
Grate the peel of a lemon and decorate the cake. Chill until ready to serve.
