White lemon and limoncello cake
Desserts from Italy
translated by Italian with
An elegant and delicate cake made with lemon, lemon and white chocolate covered with delicious berries.
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.
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.
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.
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.
Prepare the ganache covering by heating the cream and by merging into 600g of chopped white chocolate. Cover the cake.
Chop the remaining 100g chocolate and decorate the sides with the grain. Garnish with berries and chocolate. Chill until ready to serve.