Delizia al limone: a creamy, lemony delight
Life handed me lemons, so I made lemonade, lemon cake, lemon drops, and I even used the rinds to make lemon art. So, the joke is on you, life, haha!
Emilyann Allen (pseudonyms Emilyann Phoenix and Emilyann Girdner)
The recipe is a little complicated and time consuming but so worth it. I would love you to give it a try.
To experience more of the amazing flavours of the Amalfi Coast: recipes, dining experiences and so much more, click here.
Delizia al limone
PrintIngredients
Sponge Cake:
- 100g eggs at room temperature
- 1 egg yolk at room temperature
- 60g sugar
- 30g '00' flour
- 30g potato starch
- 1/4 vanilla bean
- Zest from half a lemon
Lemon Cream:
- 70g egg yolks
- 70g sugar
- 70g lemon juice
- 70g butter
- 1/2 vanilla bean
- Peel from 1 lemon
Flavoured Cream:
- 700g fresh cream
- Peel from 2 lemons
- 70g sugar
- 50g limoncello
Crema Pasticcera:
- 175g whole milk
- 75g fresh cream
- 90g egg yolks
- 75g sugar
- 18g cornstarch
- 1 vanilla pod
- salt to taste
- Peel from 3 lemons
Limoncello Bath:
- 35g water
- 35g sugar
- 70g limoncello
- Peel from 1 lemon
Frosting:
- Cold whole milk to taste
Instructions
Prepare the Flavoured Cream:
- Pour the cream into a bowl and add the sugar
- Using a potato peeler, peel the lemons. Use only the yellow part of the rind, not the white
- Add peel to the cream mixture
- Whisk to combine
- Cover with cling wrap and refrigerate for 12 hours
Prepare the Sponge, Cake:
- Place the eggs and yolk into a mixer
- Add the sugar and whisk at a moderate speed until soft peaks form
- Add the grated lemon zest and vanilla seeds
- Whisk for 10 - 11 minutes
- Sift flour and starch together
- Add to the egg mixture. Fold gently until incorporated
- Transfer the mixture to greased 8cm dome molds
- Cook for 28 minutes at 170°C
- When cooked, remove from oven and allow to cool
Prepare the Limoncello Bath:
- Prepare the lemons as before with a potato peeler
- Pour the water and sugar into a saucepan
- Add the lemon peel
- Heat gently without boiling until the sugar has dissolved
- Remove from heat
- Add the limoncello and allow to diffuse for at least 1 hour
- Remove the peel and allow to cool completely
Prepare the Lemon Cream:
- Peel half a lemon as before with a potato peeler
- Add the peel and lemon juice to a saucepan
- Heat until it just reaches the boil
- Meanwhile, place the yolks, sugar and vanilla seeds into a bowl, Whisk
- Add just-boiled juice and rind to the egg mixture
- Stir and return to the saucepan
- Stir slowly over heat until the temperature reaches 80°C
- Use a thermometer to check the exact temperature
- Transfer cream to a bowl to stop cooking and remove the peel
- Add the butter as soon as the temperature reaches 40°C
- Using a mini blender, blend until smooth
- Cover with cling wrap and refrigerate
Prepare the Crema Pasticcera:
- Pour milk and cream into a saucepan
- Add the vanilla seeds, pod, and lemon zest. Bring to the boil
- Meanwhile, add the starch, sugar, and salt to a bowl. Mix well
- Add the egg yolk. Whisk quickly until smooth
- Add the boiled milk and cream.
- Mix and transfer back to the saucepan
- Cook over heat, stirring constantly until a temperature of 85°C is reached
- Transfer to a wide, shallow dish
- Remove peel and vanilla pod
- Allow to cool in the freezer
Prepare the filling Cream:
- Take the flavoured cream from the refrigerator
- Remove the lemon peel
- Whisk using an electric whisk
- Transfer 430g of the cream pasticcera to a bowl and whisk
- Add the limoncello. Whisk to combine
- Add 280g of the lemon cream mixture. Whisk again
- Add 300g of the whipped flavoured cream. Whisk until smooth
- Transfer to a piping bag with a smooth nozzle
Construction:
- Gently remove the sponge domes from the molds
- Return them to the molds for support
- Make a small hole in the base of each one
- Pipe a generous quantity of the filling into each one
- Surplus cream will be used for the frosting
- Remove from the molds again and transfer to a shallow tray
- Soak them with the limoncello bath
- Place them in the freezer for at least one hour
- Take the remaining filling
- Add 300g of the remaining whipped cream. Mix well
- Add cold milk gradually. Mix until smooth
- Dip the sponge domes into the cream mixture
- Drain off excess and transfer to a plate
- Decorate with remaining whipped cream and mixed peel
- Refrigerate for at least 6 hours before serving
Notes
This recipe is from https://ricette.giallozafferano.it/Delizie-al-limone.html, where there are also accompanying pictures to the recipe - just in case you get lost!
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