Today, here’s a mascarpone and limoncello cake that’s delicious and filled with a smooth and delicate cream.
A preparation that I’ve garnished with almond flakes to add a crunchy note that I find quite nice.
Mascarpone is a fantastic cheese with which you can prepare many things from savory mousses (add a nice touch of mascarpone with a little brandy and some cooked ham, blend everything and you have a fantastic sauce), the dressing for a first course (blend peeled and grilled peppers with mascarpone or robiola for example) and finish with delicious tiramisu spoon desserts that almost everyone loves… But let’s head to the kitchen because today we are making the mascarpone and limoncello cake!
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I have opened a free and open recipe channel for everyone on WhatsApp without notifications or sounds, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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MASCARPONE AND LIMONCELLO CAKE
The cuisine of ASI
- Difficulty: Easy
- Cost: Economical
- Preparation time: 40 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
Ingredients MASCARPONE AND LIMONCELLO CAKE RECIPE
- 1 1/2 cups Flour
- 3/4 cup Potato starch
- 3 Eggs
- 1 cup Sugar
- 1 lemon (zest)
- 5.3 oz Mascarpone
- 2 tablespoons Limoncello
- 1 packet Baking powder
- 1 water
- 1 limoncello
- 1 tablespoon Sugar
- 8.8 oz Mascarpone
- 6.3 oz Whipped cream
- 1 tablespoon Limoncello
- 2 tablespoons Powdered sugar
- to taste Sliced almonds
- to taste White chocolate chips (optional)
Tools MASCARPONE AND LIMONCELLO CAKE RECIPE
#adv
- Electric whisk
- Spatula
- Pan
Preparation MASCARPONE AND LIMONCELLO CAKE RECIPE
Beat the eggs with the sugar until the mixture is light and fluffy. Add the softened mascarpone. Now add the sifted potato starch with flour and baking powder.
Pour in the limoncello and the zest of a preferably organic lemon. Butter and flour the pan and then pour in the mixture. Bake the mascarpone and limoncello cake at 340°F for 40/45 minutes or depending on your oven’s characteristics.
Let the mascarpone and limoncello cake cool completely then divide it in half. For the cream, mix the whipped cream with mascarpone. Then add the liquor and sugar.
Brush one half of the cake with the syrup prepared by boiling water, liquor, and sugar for a few minutes. Pour part of the cream then cover with the other half of the cake.
Lightly wet the top of the cake then cover all the sides with the remaining cream. Add the almond slices and only on the top, add some white chocolate chips (optional). Keep it in the fridge until ready to taste and… Enjoy the FILLED cake!
Annalisa
