Dessert

Delizia al Limone

Name: Delizia al Limone
Prep time: 1 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: italian
Ingredients: 120 g all-purpose flour; 100 g granulated sugar; 3 pcs egg large; 1 tsp lemon zest; 0.5 tsp baking powder; 0.25 tsp salt; 250 ml milk whole; 3 pcs egg yolk; 75 g granulated sugar; 20 g cornstarch; 1 tbsp lemon zest; 30 ml lemon juice freshly squeezed; 200 ml heavy cream; 150 ml water; 100 g granulated sugar; 60 ml limoncello; 150 g powdered sugar; 30 ml lemon juice freshly squeezed

These delightful individual lemon cakes are soaked in a limoncello syrup, filled with a creamy lemon custard, and draped in a light lemon glaze. They offer a perfect balance of sweet and tart, making them an elegant dessert.

An original recipe by Forkin

Total time: 4 hr 30 min
Serves: 6
Difficulty: Hard
Per serving: 562 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

sponge cake

120 gall-purpose flour
100 ggranulated sugar
3 pcsegg, large
1 tsplemon zest
0.5 tspbaking powder
0.25 tspsalt

lemon custard

250 mlmilk, whole
3 pcsegg yolk
75 ggranulated sugar
20 gcornstarch
1 tbsplemon zest
30 mllemon juice, freshly squeezed
200 mlheavy cream

limoncello syrup

150 mlwater
100 ggranulated sugar
60 mllimoncello

lemon glaze

150 gpowdered sugar
30 mllemon juice, freshly squeezed

Equipment

saucepan · mini dome pan · wire rack · baking sheet · electric mixer · mixing bowls · whisk · oven · serrated knife

The method

Step by step

1
Preheat your oven to 180°C (350°F). Grease and flour a 6-cavity mini dome or muffin pan.
About 5 min
Cook’s note: Ensure the pan is well-greased and floured to prevent sticking.
2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt for the sponge cake.
About 2 min
3
In a separate bowl, beat the eggs and granulated sugar for the sponge cake with an electric mixer until light, fluffy, and pale in color, about 5-7 minutes.
About 7 min
Cook’s note: Properly whipping the eggs and sugar creates a light and airy cake texture.
4
Gently fold the dry ingredients into the egg mixture in three additions until just combined, being careful not to overmix.
About 3 min
5
Fold in the lemon zest for the sponge cake.
About 1 min
6
Divide the batter evenly among the prepared mini dome cavities, filling each about two-thirds full.
About 2 min
7
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
About 25 min
8
While the cakes cool, prepare the lemon custard. In a medium saucepan, whisk together the egg yolks, granulated sugar, and cornstarch for the lemon custard until smooth.
About 3 min
9
Gradually whisk in the milk until well combined.
About 1 min
10
Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 8-10 minutes. Do not boil.
About 10 min
Cook’s note: Constant stirring prevents scorching and ensures a smooth custard.
11
Remove from heat and stir in the lemon zest and lemon juice for the lemon custard. Pour into a shallow bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator for at least 1 hour.
About 1 hr 5 min
12
Once the custard is chilled, whip the heavy cream until soft peaks form.
About 3 min
13
Gently fold the whipped cream into the chilled lemon custard until smooth and combined.
About 2 min
14
Prepare the limoncello syrup. In a small saucepan, combine the water and granulated sugar for the limoncello syrup. Bring to a simmer, stirring until the sugar dissolves.
About 5 min
15
Remove from heat and stir in the limoncello. Let the syrup cool completely.
About 15 min
16
Once the cakes are cool, carefully slice each cake horizontally into two or three layers, depending on their height.
About 5 min
Cook’s note: A serrated knife works best for even layers.
17
Brush the cut sides of each cake layer generously with the cooled limoncello syrup.
About 5 min
Cook’s note: Ensure all layers are well-soaked for maximum flavor and moisture.
18
Spread a layer of the lemon custard between the cake layers, then reassemble each cake.
About 5 min
19
Spread a thin layer of the remaining lemon custard over the entire surface of each reassembled cake, creating a smooth domed shape. Place the cakes on a wire rack set over a baking sheet.
About 5 min
20
Prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
About 2 min
21
Pour the lemon glaze over each cake, allowing it to drip down the sides. Chill the delizie in the refrigerator for at least 2 hours to set the glaze and allow the flavors to meld.
About 2 hr 5 min
Cook’s note: The baking sheet will catch any excess glaze, making cleanup easier.

Per serving

Nutrition

48%Score

Calories: 561.8kcal
Protein: 8.9g
Carbs: 93.9g
Fat: 18.1g
Fibre: 1g
Sugar: 74g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Delizie al Limone in an airtight container in the refrigerator.