Ciao Chow Linda

Delizia al Limone

Author: Manu’s Menu via Ciao Chow Linda

Ingredients

• SPONGE (CAKE)

• 150 gms – 3 large eggs divided

• 90 gms – ½ cup granulated sugar

• 40 gms – 1 ½ oz. all-purpose flour

• 25 gms – 8 tsp cornstarch

• 25 gms – ¼ cup almond meal

• ½ lemon peel grated

• ½ vanilla pod

• 1 pinch salt

• LEMON CREAM

• 40 gms – 2 egg yolks

• 40 gms – 1 ½ oz. sugar

• 1 or 2 lemons

• 40 gms – 1 ½ oz. butter

• LEMON CREMA PASTICCERA

• 180 gms – ¾ cup milk

• 80 gms + 30 gms – 3 oz. + 1 oz. cream

• 80 gms – 4 egg yolks

• 60 gms – 1/3 cup granulated sugar

• 15 gms – 5 tsp cornstarch

• 1 pinch salt

• 1 lemon

• 1/3 vanilla pod

• LIMONCELLO SYRUP

• 30 gms – 1 oz.water

• 30 gms – 1 oz. granulated sugar

• 50 gms – 1 ¾ oz. Limoncello

• ½ lemon

• GLAZE

• Remaining Lemon Cream

• Remaining Lemon Crema Pasticcera

• 60 gms – 1/3 cup milk

• 125 gms– ½ cup cream whipped and lightly sweetned

• 30 gms – 1 oz. Limoncello

Instructions

1. SPONGE (cake)

2. Beat the egg yolks with 40 gms – 1 ½ oz. of the sugar, grated lemon peel and scraped vanilla until pale and fluffy.

3. Add the almond meal and mix well.

4. In a separate bowl, beat the egg whites with the remaining sugar and a pinch of salt.

5. Mix together the cornstarch and flour and then sift it into the egg yolk mixture, alternating with additions of the beaten egg whites.

6. Make sure to fold these in gently, so as not to deflate them.

7. Grease and coat with flour some semisphere tins and fill them till ¾ with the batter.

8. Bake in a pre-heated oven at 170°C – 340°F for 15 minutes, or until cooked through.

9. When ready, unmould them and keep them on a wire rack to cool down.

10. LEMON CREAM

11. Grate the peel of the lemon and then juice it.

12. Put the grated peel in a bowl with the lemon juice and keep it to infuse for 20 minutes.

13. Beat the egg yolks and sugar until pale and then add 40 gms – 1 ½ oz. of the lemon juice and grated peel.

14. Keep mixing.

15. Put this mixture on a slow flame and cook it, while continuously stirring, until it reaches 80°C – 176°F.

16. Then remove from the fire and put the pot in a double boiler filled with cold water. Blend it with a stick mixer until smooth.

17. Let it cool down to 50°C – 122°F, then add the chopped butter and keep blending until smooth.

18. Cover it with cling wrap (make sure that the cling wrap touches the surface of the cream so a skin doesn’t form) and refrigerate it until completely cold.

19. LEMON CREMA PASTICCERA

20. In a pot put the milk, cream, lemon peel, and scraped vanilla bean and bring to a boil.

21. Then put the fire off, let it infuse for 1 hour and then filter it.

22. Beat the egg yolks with the sugar, cornstach and salt until pale.

23. Then slowly add the filtered milk.

24. Cook this mixture until it reaches 82°C – 180°F, then cover the cream with cling wrap (make sure that the cling wrap touches the surface of the cream so a skin doesn’t form) and refrigerate it until completely cold.

25. LIMONCELLO SYRUP

26. Dissolve the sugar in the water and add the lemon peel.

27. Bring to a boil and simmer for 1 minute. Put the fire off and let it get back to room temperature. Then filter it and add the Limoncello.

28. ASSEMBLING

29. Mix together the Lemon Cream and the Lemon Crema Pasticcera (make sure they are both cold). Add 30 gms – 1 oz. of Limoncello and 30 gms – 1 oz. of sweetened whipped cream and mix well.

30. Put this cream in a piping bag and fill the sponge cakes by making a little hole at the bottom (you can use a knife to make the hole and then pipe in the cream).

31. Try and fill them as much as possible. Reserve the remaining cream.

32. Using a toothpick, prick the sponges on all sides and brush them with the Limoncello syrup.

33. To the remaining cream, add 125 gms – ½ cup of sweetend whipped cream and 60 gms – 1/3 cup of milk to make the thick glaze.

34. Cover the delizie with the glaze and refrigerate for a couple of hours.

35. When ready to serve, decorate with some whipped cream and lemon zests.