Delizia al Limone
These delightful individual lemon cakes are soaked in a limoncello syrup, filled with a creamy lemon custard, and draped in a light lemon glaze. They offer a perfect balance of sweet and tart, making them an elegant dessert.
An original recipe by Forkin
- Total time
- 4 hr 30 min
- Serves
- 6
- Difficulty
- Hard
- Per serving
- 562 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
sponge cake
- 120 gall-purpose flour
- 100 ggranulated sugar
- 3 pcsegg, large
- 1 tsplemon zest
- 0.5 tspbaking powder
- 0.25 tspsalt
lemon custard
- 250 mlmilk, whole
- 3 pcsegg yolk
- 75 ggranulated sugar
- 20 gcornstarch
- 1 tbsplemon zest
- 30 mllemon juice, freshly squeezed
- 200 mlheavy cream
limoncello syrup
- 150 mlwater
- 100 ggranulated sugar
- 60 mllimoncello
lemon glaze
- 150 gpowdered sugar
- 30 mllemon juice, freshly squeezed
Equipment
saucepan · mini dome pan · wire rack · baking sheet · electric mixer · mixing bowls · whisk · oven · serrated knife
The method
Step by step
- 1
Preheat your oven to 180°C (350°F). Grease and flour a 6-cavity mini dome or muffin pan.
About 5 min
Cook’s note: Ensure the pan is well-greased and floured to prevent sticking.
- 2
In a large bowl, whisk together the all-purpose flour, baking powder, and salt for the sponge cake.
About 2 min
- 3
In a separate bowl, beat the eggs and granulated sugar for the sponge cake with an electric mixer until light, fluffy, and pale in color, about 5-7 minutes.
About 7 min
Cook’s note: Properly whipping the eggs and sugar creates a light and airy cake texture.
- 4
Gently fold the dry ingredients into the egg mixture in three additions until just combined, being careful not to overmix.
About 3 min
- 5
Fold in the lemon zest for the sponge cake.
About 1 min
- 6
Divide the batter evenly among the prepared mini dome cavities, filling each about two-thirds full.
About 2 min
- 7
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
About 25 min
- 8
While the cakes cool, prepare the lemon custard. In a medium saucepan, whisk together the egg yolks, granulated sugar, and cornstarch for the lemon custard until smooth.
About 3 min
- 9
Gradually whisk in the milk until well combined.
About 1 min
- 10
Cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 8-10 minutes. Do not boil.
About 10 min
Cook’s note: Constant stirring prevents scorching and ensures a smooth custard.
- 11
Remove from heat and stir in the lemon zest and lemon juice for the lemon custard. Pour into a shallow bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill completely in the refrigerator for at least 1 hour.
About 1 hr 5 min
- 12
Once the custard is chilled, whip the heavy cream until soft peaks form.
About 3 min
- 13
Gently fold the whipped cream into the chilled lemon custard until smooth and combined.
About 2 min
- 14
Prepare the limoncello syrup. In a small saucepan, combine the water and granulated sugar for the limoncello syrup. Bring to a simmer, stirring until the sugar dissolves.
About 5 min
- 15
Remove from heat and stir in the limoncello. Let the syrup cool completely.
About 15 min
- 16
Once the cakes are cool, carefully slice each cake horizontally into two or three layers, depending on their height.
About 5 min
Cook’s note: A serrated knife works best for even layers.
- 17
Brush the cut sides of each cake layer generously with the cooled limoncello syrup.
About 5 min
Cook’s note: Ensure all layers are well-soaked for maximum flavor and moisture.
- 18
Spread a layer of the lemon custard between the cake layers, then reassemble each cake.
About 5 min
- 19
Spread a thin layer of the remaining lemon custard over the entire surface of each reassembled cake, creating a smooth domed shape. Place the cakes on a wire rack set over a baking sheet.
About 5 min
- 20
Prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
About 2 min
- 21
Pour the lemon glaze over each cake, allowing it to drip down the sides. Chill the delizie in the refrigerator for at least 2 hours to set the glaze and allow the flavors to meld.
About 2 hr 5 min
Cook’s note: The baking sheet will catch any excess glaze, making cleanup easier.
Per serving
Nutrition
- Calories
- 561.8kcal
- Protein
- 8.9g
- Carbs
- 93.9g
- Fat
- 18.1g
- Fibre
- 1g
- Sugar
- 74g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Delizie al Limone in an airtight container in the refrigerator.
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