Cooking Italian Godetevi il Cibo Italiano!
Limoncello Sbriciolata is such a fresh and incredibly delicious dessert, which is filled with limoncello cream, this limoncello cream is very delicate and aromatic. When lemon fruits are juicy and fragrant, you can make them whenever you want, whether during the year or in summer or winter. This is a cool dessert that is very enjoyable in all seasons.
CONTENT OF RECIPE
| Ingredients/ingredienti | For An 8-Inch Spring form Pan For The Crumb Base: 2 Cups All-Purpose Flour ½ Cup Almond Flour ½ Cup Cold Butter 1 Teaspoon Baking Powder Zest Of 1 Lemon 1 Large Egg ¾ Cup Granulated Sugar A Pinch Of Salt 1 Tablespoon Chopped Pistachios (Optional) For The Lemon Filling: 1 ¼ Cups Whole Milk 3 ½ Tablespoons Fresh Cream Zest Of 1 Large Lemon 3 Tablespoons Limoncello Liqueur 2 Tablespoons All-Purpose Flour 3 Egg Yolks ½ Cup Granulated Sugar 2 Tablespoons Cornstarch Or Potato Starch |
| Cooking Time/Tempo di Cottura | 1 hour 50 Minutes |
| Cooking Temperature/Temperatura di Cottura | 350o F~180o C |
| Utensils/Utensili | Baking Dish Mixing Bowl Wire Rack Knife Spatula Measuring Cups Serving Plate |
| Cooking Method/Metodo di Cottura | Oven |
METHOD
Prepare the Lemon Cream:
Step 1: Beat the egg yolk with lemon zest and sugar for two minutes with the help of an electric mixer. It will continue to be beaten until it becomes three times its size. Step 2: Add two tablespoons of limoncello to this mixture, then slowly add sifted flour and cornstarch to it and mix. Mix it so well that the mixture doesn’t get completely mixed. Step 3: Take a saucepan, boil the milk and cream on medium heat.Preparation of lemon Cream:
Step 4: Once the milk mixture is boiled, then add the egg mixture to the saucepan. You don’t immediately shake it. Step 5: When the bubbles start to form, remove the saucepan from the stove and stir with a whisk. Step 6: The cream will start to thicken after which it is ready. If the cream is still not thickened, it can be kept on high again for a few seconds while stirring. Step 7: Put the cream in a cold serving dish, inside which add a tablespoon of lemon juice and mix it well. Step 8: Then cover the top with clingfilm and keep it in the fridge to cool down quickly.Prepare the Short Crust Pastry:
Step 9: Mix flour, sifted baking powder, almond flour, sugar, lemon zest, cold butter and salt on a sheet of baking paper. Step 10: Crush the mixture with your hands to make a dough.Assemble Lemon Crumble Cake:
Step 11: Line a baking sheet with baking paper and press half of the shortcrust pastry into a baking dish. Make edges to hold the filling. Step 12: Pour the cooled lemon cream filling on the base and spread the rest of the pastry mixture over the filling. If necessary, add pistachios. Step 13: Preheat the oven to 180 degrees Celsius and place the cake in the fridge for 15 minutes. Bake the cake for 35 minutes. Step 14: Turn on the rack for the last five minutes and brown lightly. Take out the cake and let it cool for an hour. Refrigerate the cake for 30 minutes. Step 15: Serve the limoncello cake chilled. It tastes even better the next day! Step 16: It can remain fresh for up to 3 days in the refrigerator.
FREQUENTLY ASKED QUESTIONS
What is Limoncello Cake made of?
Limoncello Cake is a sweet and sour cake consisting of layers of sponge cake with limoncello. Sponge cake is a light cake made from flour, beaten eggs and sugar.
Does Limoncello Cake contain alcohol?
It has less than 0.5 percent alcohol.
What is the best way to use Limoncello?
It is best to bottle it and store it in the fridge.
Is Limoncello always alcoholic?
Alcohol content may vary. Typical alcohol content is around 30%.
Is limoncello sweet or sour?
It is full of sweet and lemony aroma.
