Delizia al Limone

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材料

作り方

手順

1. 1

   Preheat your oven to 180°C (350°F). Grease and flour a 6-cavity mini dome or muffin pan.

   約5 分

   調理のヒント： Ensure the pan is well-greased and floured to prevent sticking.

2. 2

   In a large bowl, whisk together the all-purpose flour, baking powder, and salt for the sponge cake.

   約2 分

3. 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.

   約7 分

   調理のヒント： Properly whipping the eggs and sugar creates a light and airy cake texture.

4. 4

   Gently fold the dry ingredients into the egg mixture in three additions until just combined, being careful not to overmix.

   約3 分

5. 5

   Fold in the lemon zest for the sponge cake.

   約1 分

6. 6

   Divide the batter evenly among the prepared mini dome cavities, filling each about two-thirds full.

   約2 分

7. 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.

   約25 分

8. 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.

   約3 分

9. 9

   Gradually whisk in the milk until well combined.

   約1 分

10. 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.

    約10 分

    調理のヒント： Constant stirring prevents scorching and ensures a smooth custard.

11. 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.

    約1 時間 5 分

12. 12

    Once the custard is chilled, whip the heavy cream until soft peaks form.

    約3 分

13. 13

    Gently fold the whipped cream into the chilled lemon custard until smooth and combined.

    約2 分

14. 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.

    約5 分

15. 15

    Remove from heat and stir in the limoncello. Let the syrup cool completely.

    約15 分

16. 16

    Once the cakes are cool, carefully slice each cake horizontally into two or three layers, depending on their height.

    約5 分

    調理のヒント： A serrated knife works best for even layers.

17. 17

    Brush the cut sides of each cake layer generously with the cooled limoncello syrup.

    約5 分

    調理のヒント： Ensure all layers are well-soaked for maximum flavor and moisture.

18. 18

    Spread a layer of the lemon custard between the cake layers, then reassemble each cake.

    約5 分

19. 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.

    約5 分

20. 20

    Prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.

    約2 分

21. 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.

    約2 時間 5 分

    調理のヒント： The baking sheet will catch any excess glaze, making cleanup easier.