On cold winter evenings, you really want to drink a hot cup of tea or chocolate cocoa with your family. A piece of delicious homemade cake will be a wonderful addition to these drinks.
Limoncino is a delicate, airy and original cake with a light lemon flavor. Cooking it will not take much time and effort. But please note that it is necessary to prepare it in advance, as the cakes should be soaked in liquor and cream for 12 hours.
Ingredients:
For a classic chiffon biscuit:
- eggs, 4 pcs;
- sugar, 100 grams;
- flour, 150 grams;
- baking powder, 1 tsp;
- milk, 100 ml;
- vegetable oil;
- salt;
- lemon zest;
- vanillin.
For impregnation:
- sugar, 200 grams;
- water, 800 ml;
- lemon liqueur, to taste.
For the cream:
- highly concentrated cream (40%), 300 grams;
- white chocolate (only not porous), 300 grams;
- soft cream cheese, or cottage cheese (9%), 250 grams.
Recipe
Make a classic chiffon biscuit. Combine sugar, flour, baking powder and salt. Whisk milk, vegetable oil, yolks, vanilla and zest well in a food processor or blender. Pour the previously prepared flour mixture into it and mix thoroughly.
Separate the whites from the yolks. For a biscuit, you need all 4 whites and only 2 yolks.
Whisk the whites into a stiff foam using a blender. Add the protein air mass gradually to the rest of the ingredients, stirring constantly. Bake the dough in the oven at 160 ° C for half an hour.
The biscuit can also be cooked in a multicooker on the "Baking" mode.
Cool the finished biscuit and cut into two or three cakes.
Make sugar syrup. To do this, pour the required amount of water into the pot, put it on the stove and dissolve the sugar there - as soon as the water starts to heat up. Remove from heat after boiling and cool.
Saturate the biscuit cakes with sugar syrup and lemon liqueur.
If children eat the Limoncino cake, it is worth replacing the liquor with juice squeezed from one lemon.
Prepare truffle cream with white chocolate chunks. Boil the cream, stirring constantly, then remove from the stove. Break the chocolate into small pieces and dissolve in the cream, stir the mixture and cool. Introduce soft cream cheese.
If you cannot find such cheese in the store, or if it is too expensive for you, you can use fatty cottage cheese instead, but be sure to wipe it through a fine sieve.
Lubricate the cakes with the resulting cream, put on top of each other. Put the cake in the cold for 12 hours.
