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white cake
Desserts from Italy
White lemon and limoncello cake
White lemon and limoncello cake
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with
An elegant and refined cake with a delicate taste.
Begin with the sponge: work the egg yolks with the sugar, lemon zest and olive oil. Whisk the egg whites (even the whites of three eggs custard) with the lemon juice.
Stir yolks and whites gently and add sifted flour and baking powder. Bake in oven preheated to 180C for 45-50 minutes. Remove from oven and let cool completely.
Prepare the custard: Work the egg yolks with the sugar, the flour, limoncello, zest and lemon juice. Heat the milk and add to mixture, stir and thicken over low heat.
Allow to cool in a bowl with a contact film. Cut the cake into 3 discs, moisten them with the wet and fill with the cream. Chill for 30 minutes.
Prepare the ganache covering by heating the cream and by merging into 400g of chopped white chocolate. Cover the cake. Chop the remaining 100g chocolate and decorate the sides with the grain.
Grate the peel of a lemon and decorate the cake. Chill until ready to serve.