Ingredients
For the sponge cake
5 eggs
130g sugar
160g all purpose flour (sifted)
lemon zest from 1 lemon
For the syrup
80g sugar
80g water
80g Limoncello
For the icing
700g fresh cream (35% fat)
500g whipped cream
100g sugar
15g gelatin sheets
lemon zest from 2 lemons
For decoration
fondant flowers
ribbons
sparkling sugar
Preparation
Sponge Cake
Step1
In the mixer whip eggs with the sugar in medium speed until the mixture become whitish and fluffy.
Step2
Stop the mixer and add zest and flour. Stir with a spatula.
Step3
In a floured and buttered baking pan (20cm), pour the mixture.
Step4
Bake in a preheated oven at 180ºC for 30-40 minutes.
Tip: It's better to bake the sponge cake one day before.
Syrup
Step1
Boil the water with the sugar for 1 minute.
Step2
Remove from heat and add the Limoncello.
Step3
Let it cool.
Icing
Step1
Into a bowl put the zest with the fresh cream and cover it with a membrane. Put the bowl in the refrigerator from the previous night.
Step2
In a sauce pan over medium heat put the fresh cream with the zest and boil with the sugar.
Step3
Add the gelatin sheets (which have softened in cold water) and stir until the gelatin get melted.
Step4
Remove from heat, pour and strain the mixture into a bowl.
(You don't need the zest any more.)
Step5
Into a big bowl put ice cubes and place the mixture bowl inside.
Step6
Stir frequently until the mixture get creamy.
Step7
Add whipped cream and stir with a spatula.
Assembly
Step1
Cut the sponge cake into 3 equal thickness disks.
Step2
Μoisten each disk with syrup.
Step3
Pour some cream on top of each disk. It's better to put 1/4 of cream on first disk, 1/4 of cream on second disk and 2/4 of cream to cover the cake.
Step4
Decorate the cake with fondant flowers and ribbons. Add some sparkling sugar some minutes before the presentation. Avoid add sparkling sugar hours before the presentation because there the risk of the sugar melts.
For the sponge cake
5 eggs
130g sugar
160g all purpose flour (sifted)
lemon zest from 1 lemon
For the syrup
80g sugar
80g water
80g Limoncello
For the icing
700g fresh cream (35% fat)
500g whipped cream
100g sugar
15g gelatin sheets
lemon zest from 2 lemons
For decoration
fondant flowers
ribbons
sparkling sugar
Preparation
Sponge Cake
Step1
In the mixer whip eggs with the sugar in medium speed until the mixture become whitish and fluffy.
Step2
Stop the mixer and add zest and flour. Stir with a spatula.
Step3
In a floured and buttered baking pan (20cm), pour the mixture.
Step4
Bake in a preheated oven at 180ºC for 30-40 minutes.
Tip: It's better to bake the sponge cake one day before.
Syrup
Step1
Boil the water with the sugar for 1 minute.
Step2
Remove from heat and add the Limoncello.
Step3
Let it cool.
Icing
Step1
Into a bowl put the zest with the fresh cream and cover it with a membrane. Put the bowl in the refrigerator from the previous night.
Step2
In a sauce pan over medium heat put the fresh cream with the zest and boil with the sugar.
Step3
Add the gelatin sheets (which have softened in cold water) and stir until the gelatin get melted.
Step4
Remove from heat, pour and strain the mixture into a bowl.
(You don't need the zest any more.)
Step5
Into a big bowl put ice cubes and place the mixture bowl inside.
Step6
Stir frequently until the mixture get creamy.
Step7
Add whipped cream and stir with a spatula.
Assembly
Step1
Cut the sponge cake into 3 equal thickness disks.
Step2
Μoisten each disk with syrup.
Step3
Pour some cream on top of each disk. It's better to put 1/4 of cream on first disk, 1/4 of cream on second disk and 2/4 of cream to cover the cake.
Step4
Decorate the cake with fondant flowers and ribbons. Add some sparkling sugar some minutes before the presentation. Avoid add sparkling sugar hours before the presentation because there the risk of the sugar melts.
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