Summer is coming and nature obviously doesn’t care if we are still constrained with particular restrictions on freedom of movement, and the heat is arriving too!
In the kitchen, I am already starting to prefer fresh carpaccios, salads rich with vegetables and fruit, and even desserts are taking the shape of fresh preparations, even without baking, like cheesecakes, semifreddos, ice creams, and so forth!
Here is this fresh, fragrant, and super creamy Soft Cake with Limoncello Filling, a simple and genuine mixture with a delicious cream for the soft lemon cake!
What are the ingredients for this soft filling? I used ricotta and whipped cream, but… you can use mascarpone or creamy cheese maintaining the overall quantities but varying the proportions!
How to decorate the soft cake with Limoncello filling, a delicious recipe? Instead of hazelnut crumbs, use almond crumbs, and you can place thin slices of lemon between the cream peaks. What do you think?
P.S. I used a smaller mold because I wanted it high!
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SOFT CAKE WITH LIMONCELLO FILLING
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 22 cm mold
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 Eggs (pasteurized)
- 1 1/4 cups Potato starch
- 1/3 cup Cornstarch (maizena)
- 1 Lemon zest (grated)
- 3/4 cup Sugar
- 1 pinch Baking powder
- 8.8 oz Ricotta
- 1/2 cup Powdered sugar
- 8.8 oz Whipped cream (already sweetened)
- 2 tablespoons Limoncello
- as needed Candied lemon (diced)
- as needed Hazelnut crumbs
FOR THE PREPARATION OF THE SOFT LIMONCELLO CAKE RECIPE
• To prepare the dough of the fragrant soft limoncello cake, whip at length the eggs with sugar until you obtain a very light, frothy, and fluffy mass that will write… meaning if you lift it with a whisk, it will fall like a ribbon onto the rest of the mixture.
Add the grated zest of an organic or untreated lemon.
Sift the potato starch and the cornstarch and add it twice to the already prepared mixture.
• Pour the mixture into a greased and floured pan and bake in a preheated oven at 350°F for about 35 minutes.
Once baked, let the cake with a hint of lemon cool on a wire rack.
• For the filling, sift the ricotta... I did it only once, and as you can see, the cream peaks aren’t homogeneous… So sift it at least twice!
Also add to a bowl the powdered sugar and beat with electric whisks.
• Add the limoncello liqueur and complete by adding the whipped cream in several additions, mixing well the filling cream.
Flatten the cake and cut it into 3 discs of the same thickness… at least try, right?
Moisten with the LIMONCELLO liqueur, maybe just slightly diluted, and put a part of the filling on the first disc (consider that a few tablespoons will be needed for the final decoration).
• Place the second soft cake disc and then the cream, then reassemble and fill everything.
Decorate the cake with the remaining cream placed in a piping bag and decorate the sides with the chosen crumbs.
Leave in the fridge for a couple of hours before enjoying it…
• The soft cake with limoncello filling can be stored in the refrigerator for 3 days, covered and sealed to preserve its delicacy and aroma!
Enjoy your meal!
Annalisa
