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Lemon Delice recipe

Traditional Amalfi Coast cake

Lemon Delice recipe

LEMON DELIGHT

 

Here is another delicious recipe of the most famous cake on the Amalfi Coast.

 

INGREDIENTS FOR 6 PEOPLE

For the sponge cake
150 g of eggs (no. 3)
90 g of sugar
40 g of flour
25 g of starch
25 g blanched almonds
½ lemon Amalfi Coast
½ vanilla bean
1 pinch of salt

For the lemon cream
40 g egg yolk (No. 2)
40 g of sugar
40 g lemon juice Amalfi Coast
40 g of butter

For the lemon custard
180 g of milk,
80 g of cream
80 g egg yolks (No. 4)
60 g of sugar
15 g of corn starch
1 pinch of salt
1 lemon Amalfi Coast
1/3 of the vanilla bean

For  limoncello syrup
30 g of water
30 g of sugar
50 g of limoncello "Landscapes"
½ lemon Amalfi Coast

For the filling
110 g of sweetened whipped cream
60 g of fresh whole milk
30 g of limoncello


Prepare the cake. Break the eggs and separate the yolks from the whites. In a large bowl you place the egg yolks, 40 g of sugar, the grated lemon peel and grains of vanilla, beat with electric whisk until you get a dough light and fluffy. Separately, the egg whites until stiff with a pinch of salt and the remaining sugar. In a bowl sift together the flour with the starch and then add the almonds and blend made almost powder. With a spatula gently mix the beaten egg yolks with the egg whites and then add, little by little, the mixture of flour and almonds. Casting the mixture into hemispheres of aluminum with a diameter of 7 cm already buttered and floured. Bake in pre-heated oven, for 15 minutes at 170 ° C.
For the lemon cream. Wash and dry the lemon grate the zest and the juice then squeezed. Put the zest to infuse the juice for about 20 minutes. In a saucepan, using a whisk, beat the egg yolks with the sugar, then dilute 30 g lemon juice. Place a minimum fire and stirring constantly with a wooden spoon, cook up to 80 ° C. Always remove immediately from the heat and stir to cool the cream, stopping the cooking, soak the pot in a bath of cold water. So with a mixer, operated for a few seconds, make the cream smooth and silky. Let cool to about 50 ° C. Stir in the butter and emulsified again with the mini mixer. Lay on the surface of the cream a sheet of cling film and stored in a refrigerator at 4 ° C.
For the lemon custard. Together in a saucepan the milk, cream and lemon peel: bring just to a boil, turn off and let steep for an hour. In another pan, stir with a whisk the egg yolks with the sugar, the vanilla grains, starch and salt. Gradually, stirring constantly, stir in the milk after it has been filtered. Cook up to 82 ° C for about one minute. Immediately pour the cream into a pan of steel or glass and cover the surface with plastic wrap. Store in freezer for 20 minutes and then stored in a refrigerator at 4 ° C.
For  limoncello syrup. In a saucepan dissolve the sugar in flavored with lemon zest. A low heat bring to a boil for one minute, turn off and let cool. Finally dilute the  limoncello.
To compose the cake. Mix the lemon cream very cold with cream. Add 30 g of limoncello and 30 g of sweetened whipped cream. Mix all the ingredients and with the aid of a sac-a-few stuffed inside the domes of sponge cake introducing the cream by the bottom. At that remained after the filling gently incorporated 80 g of sweetened whipped cream and then, spoons, 30-40 g of fresh milk, turning the cream into a thick glaze. Now the delights arranged on a platter with raised edges and with a ladle cover them with icing. Decorate delicious with a dollop of whipped cream and grated lemon. Leave them in the fridge at 4 ° C until ready to serve.

 

Published on 01 Dicembre 2013 by La Calla

Tags: lemon delice, italian cake, amalfi coast cake, recipe, traditional recipe, dessert, lemon dessert.

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