Lemon Delight Cake

Lemon Delight Cake

Based on 0 ratings
Ceci

Ceci

Community member

"This is a traditional dessert recipe from Sorrento, Italy. This time I’ve prepared it with my mum following her instructions 💛. A super delicious dessert for whoever loves lemon like me 🍋. "

Difficulty

Medium 👍

Preparation

60 min

Baking

40 min

Resting

60 min

Ingredients

2Servings
2
eggs
2⅓ tbsp
flour
1⅔ tbsp
sugar
2⅓ g
active dry yeast
lemons
pinch
salt
lemon zest
butter
1 tbsp
flour
1
eggs
1 tbsp
sugar
lemon zest
166⅔ ml
milk
133⅓ g
whipped cream
33⅓ ml
limoncello
25 ml
water
  • Step 1/11

    To prepare the sponge cake (steps 1-4): separate 6 egg yolks from the egg whites. Set the egg yolks aside. Add a pinch of salt to the egg whites and start mixing with a mixer until they are whipped.
    • 2 eggs
    • pinch salt

    To prepare the sponge cake (steps 1-4): separate 6 egg yolks from the egg whites. Set the egg yolks aside. Add a pinch of salt to the egg whites and start mixing with a mixer until they are whipped.

  • Step 2/11

    Add 5 table spoons of sugar to the 6 egg yolks you had previously put aside and start mixing. Then add the flour, yeast and lemon zest. Keep mixing until obtaining a smooth cream.
    • 2⅓ tbsp flour
    • 1⅔ tbsp active dry yeast
    • 2⅓ g active dry yeast
    • lemon zest

    Add 5 table spoons of sugar to the 6 egg yolks you had previously put aside and start mixing. Then add the flour, yeast and lemon zest. Keep mixing until obtaining a smooth cream.

  • Step 3/11

    f82b9226c459ab8c2b41fee26b575b84_467ae2b3-5d28-44ee-9524-171c25aa2e07.mov

    Add the whipped egg whites to the egg yolks mix. Slowly mix with a wooden spoon until you get an homogeneous cream.

  • Step 4/11

    Butter and flour the cake molds before pouring the cream. Bake at 170 degrees for around 40 minutes until the sponge cakes surface gets golden.
    • butter

    Butter and flour the cake molds before pouring the cream. Bake at 170 degrees for around 40 minutes until the sponge cakes surface gets golden.

  • Step 5/11

    f82b9226c459ab8c2b41fee26b575b84_571691d4-9427-4bda-9301-0a321b3e4924.mov
    • lemon zest
    • 1 tbsp flour
    • 1 eggs
    • 1 tbsp sugar
    • 166⅔ ml milk

    To prepare the filling cream (steps 5-7) we’ll first make a lemon custard cream and then add some whipped cream. Start by adding 3 egg yolks and 3 table spoons of sugar to a saucepan and mix them until obtaining a soft cream. Then add 3 table spoons of flour and keep mixing. Slowly add the milk while continuing to mix all ingredients. Finally add the lemon zest (the more, the better!).

  • Step 6/11

    Place the saucepan on the fireplate and cook the cream at very low flame while constantly mixing with a wooden spoon. After about 5 minutes the cream will get thicker (you‘ll see little bubbles forming - keep stirring for 2 minutes and then turn off the heat). Let the cream cool down completely.

    Place the saucepan on the fireplate and cook the cream at very low flame while constantly mixing with a wooden spoon. After about 5 minutes the cream will get thicker (you‘ll see little bubbles forming - keep stirring for 2 minutes and then turn off the heat). Let the cream cool down completely.

  • Step 7/11

    Whip 400 gr of cooking cream. Set around 300gr aside while add 100gr to the previously prepared and cooled down lemon custard cream. Add some more lemon zest and mix slowly.
    • lemon zest
    • 133⅓ g whipped cream

    Whip 400 gr of cooking cream. Set around 300gr aside while add 100gr to the previously prepared and cooled down lemon custard cream. Add some more lemon zest and mix slowly.

  • Step 8/11

    f82b9226c459ab8c2b41fee26b575b84_bc7172d6-c272-4d81-a03a-22901288b816.mov
    • 33⅓ ml limoncello
    • 25 ml water

    Mix limoncello with water and use it to sprinkle the inner surface of the sponge cake(s) that you have previously sliced in half.

  • Step 9/11

    Cover the inner side of the sponge cake(s) with the cream. Keep some of the cream aside to prepare the topping cream.

    Cover the inner side of the sponge cake(s) with the cream. Keep some of the cream aside to prepare the topping cream.

  • Step 10/11

    For the topping cream: add the remaining 300gr of whipped cream that you had set aside with the filling cream. Use this for topping and add a final pinch of lemon zest.

    For the topping cream: add the remaining 300gr of whipped cream that you had set aside with the filling cream. Use this for topping and add a final pinch of lemon zest.

  • Step 11/11

    Store in the fridge until just before serving 🍋

    Store in the fridge until just before serving 🍋

  • Enjoy your meal!

    Lemon Delight Cake

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