Desserts and cakes

Delizie al limone (lemon mini cakes)

18:00

Plate and mug from GreenGate
For the Italian version click here!!!
INGREDIENTS for 4 mini cakes:
Sponge cake:
2 eggs 
50g sugar
40g flour
20g potato starch
A pinch of salt
Zest of 1 lemon
vanilla essence
Chantilly cream (filling)
150 ml milk
100g sugar
2 egg yokes
25g flour
zest of 1 lemon (grated)
100g whipped cream
Soak:
100ml water
50ml limoncello
2tbs sugar
Final cream (icing):
250g double cream
100g lemon custard
50ml limoncello
Juice of 1 lemon
Lemon zest to decorate


Method:
In a bowl beat the eggs with the sugar until pale and foamy (about 10/15 minutes) (I used my Clatronic km3323). Add the lemon zest, vanilla essence and a pinch of salt, and beat for a minute or two.
Add the sieved flour and potato starch and mix gently, from bottom to top, with a spatula. Pour in muffin cases and bake in a moderate hot oven , at 160ÂșC for 20/25 minutes.
For the cream (filling): Heat up the milk with the lemon zest. In a bowl beat the egg yolks with the sugar and flour. Add the milk, mix well. Heat up the mixture until is lightly boiling, then reduce heat and continue mixing for a few more seconds until thick. Remove the lemon zest and allow to cool completely.
In a separate bowl whisk the cream until peaks form then mix it to the lemon custard cream. 
Soak: Combine all the ingredients and bring to the boil until the sugar is dissolved. Allow to cool completely.
Final cream (icing): Add to the lemon custard (follow recipe for the filling), the lemon juice and the limoncello, mix well the add the lightly whisked double cream. Mix until you obtain a light cream, consistency of icing. 

Assemblage: Slice the bottoms off of each cake and scoop some crumbs from inside the larger piece to create a cavity. Moisten the cavity of the cakes with the “soak” until well wet.
Fill the cavity of the cakes with the cream, then cover with the base.
Generously cover the cakes with the “final cream” and decorate with the zest of a lemon


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