Limoncello Creme Cake
LEMON CURD (MAKE AHEAD) (ADAPTED
FROM KARLA EVERETT'S LEMON CURD
|8 large||egg yolks, reserve whites of three|
|1 1/2 c||sugar|
|2/3 c||fresh lemon juice (from 7-8 zested lemons, egg-sized)|
|lemon zest, finely grated from the 7-8 lemons used for the juice|
|1 stick||chopped butter|
get recipes @ goboldwithbutter.com
|3 tsp||lemon extract|
|CAKE (IT'S EASIER IF MADE AHEAD)|
|10-inch springform pan|
|1||duncan hines moist deluxe white cake mix|
|1||3 oz. box of lemon pudding and pie filling, not instant|
|3||egg whites, reserved from some of the 8 yolks used in the curd (room temperature)|
|2 Tbsp||cooking oil|
|1 1/3 c||water|
LEMON MASCARPONE MOUSSE (CAN BE
MADE SEVERAL HOURS AHEAD)
|3 c||mascarpone cream, room temperature|
|1||recipe lemon curd (made ahead and cooled)|
|1/2 c||granulated sugar|
|1 Tbsp||lemon extract|
|1 Tbsp||limoncello liqueur|
|LIMONCELLO SOAKING LIQUID|
|zest of two lemons, egg sized|
|6 Tbsp||white granulated sugar|
|2 tsp||lemon extract|
|7-8 Tbsp||limoncello, lemon flavored liqueur|
|optional: white chocolate bar for grating|
|mint and lemon slices or|
|raspberries and raspberry sauce|
NOTE: THIS CAN BE MADE ALCOHOL
FREE BY OMITTING THE LIMONCELLO IN
THE MOUSSE AND BY INCREASING THE
SUGAR IN THE SOAKING LIQUID AND
USING LEMON JUICE INSTEAD OF
We love eating lemon creme cake at our favorite Italian restaurants although each restaurant's version is very different. I began working on my own version a year ago, and the family thinks that I can finally stop tweaking thanks to an adaptation of Karla Everett's Lemon Curd recipe. See Karla's wonderful original recipe here:
I am not claiming it as a copy cat of any particular restaurant's because I took what I liked most from the various restaurants and combined it into this wonderful version. When we were eating this at our favorite restaurants, I would always say the next day, "I wish I had another piece of that cake." Now, I can have another piece. Its extremely intense lemon flavor makes it a perfect summer dessert!! If you love lemon, you really should try it! Don't let the many steps discourage you. It's really not a difficult cake. This is one reason I am using a simple cake mix, and the cake and the curd and even the mousse can be made ahead.
In top of a double boiler, mix egg yolks and sugar, the 2/3 cup FRESHLY SQUEEZED lemon juice, and the lemon zest from all of the lemons.
Bring the double boiler to simmer and keep it there. SIMMER and WHISK constantly. Both the temperature and the whisking are necessary to prevent curdling. Simmer and whisk 10 minutes in this fashion until it becomes a thick pudding-like consistency.
Pour into bowl and cover with plastic wrap touching the curd to prevent a skin from forming. Place bowl in refrigerator to cool completely. This will be used to make the mascarpone mousse. (My curd makes around 2 cups, and whatever the recipe makes, I use it ALL in the mousse.)
Pour into springform pan. Place this into a larger roasting pan in case of leaking and then place into the oven for 30-40 minutes or until toothpick inserted into center comes out clean. After removing springform sides, place cake in freezer for cooling. If baking the night before, I place it into the refrigerator, and then place it into the freezer for about 2 hours the morning before I assemble the cake.
Bring the heat up to medium-high and bring the syrup to a boil.
Remove the pan from heat and let sit for 2 minutes. Strain the liquid to remove lemon zest.
Stir in the limoncello and the lemon extract and keep the syrup covered until ready to assemble the cake.
(The photos for steps 10 and 11 are not representative of what icing/filling really looks like. I rushed it a bit, and didn't chill it long enough. The cut piece with raspberries and sauce is what the icing is really like.)