I called her cake is delicious’ is it really because delicious lemon. And it is with this cake that I want to wish you merry Christmas and happy holidays. Is’ a soft sponge cake with limoncello and lemon with a wet Spain a cream made from custard, lemon curd and whipped cream. The cream itself, but lightened with new cream, covers entire cake, which is also topped with a meringue flamed and decorated with the winter cherries, slightly agri, that blend well with the sweetness of this cake. I got inspiration, but very very free, the famous Bell lemon delight recipe. Is’ some’ laborious to prepare, but you will see that it is just basic recipes for installation between them and, As always, It's all about organization: a day before preparing the sponge cake, the lemon curd and the syrup and the next day cream and meringue, and you mount the dessert that should remain in the refrigerator for at least 8 hours before serving or, even better, all night. You will see that delight!
Ingredients for two cake pans from 18-20 centimetres:
- 2 discs of bread of Spain by 18 or 20 cm (for the sponge Spain click here for the recipe. I suggest you divide the dough into two parts and cook directly two separate layers so that you don't have to cut)
- 100 grams of lemon curd (for the recipe click here , simply prepare half dose)
- 300 grams of custard (for the recipe click here)
- 250 grams of cream
- 50 grams caster sugar
- 12 winter cherries
- 250 grams of soft meringue (for the recipe click here , is more than enough to prepare half dose)
for the syrup with limoncello (But if you don't like it you can also use rum or brandy)
- 100 grams of sugar
- 200 milliliters of water
- limoncello as required (or rather as much as you like depending on your tastes)
I suggest you prepare it the day before the two bases of Spain loaf, allow to cool and wrap in plastic wrap, so soft and wet will remain.
Prepare it the day before also the syrup by putting in a saucepan with sugar and boiling water until the liquid is reduced by one third. Then add the limoncello or liqueur of your choice and let cool: on the quantity of liquor evaluated according to your taste, If you prefer a more alcoholic or lighter.
Prepare it the day before the lemon curd, very easy to do, and store it in a bowl in the refrigerator, covered with plastic wrap.
The following day, prepare the custard and, Once ready, allow to cool completely. Once the cream is cold, gently combine 100 grams of lemon curd, mixing with a spatula. Whip the cream until stiff and add 100 grams of sweet cream with lemon custard and put everything in the refrigerator, as well as the remaining cream, covering everything with plastic wrap in contact.
Prick the two bases of Spain with a fork and wet them thoroughly with the syrup. Spread on a lemon cream filling and cover with the second layer. Refrigerate for half an hour. Once the cake will be settled, mix the cream that you mounted above the rest of the lemon cream and cover the entire cake with this compound, both above and the edges and put everything back into the fridge for at least an hour.
While the cake cools, prepare the Italian meringue, put it in a piping bag and decorate the cake as you like: I chose to make the tapes of Meringue with a flat nozzle along the edges and partially cover the top, doing one lap outside of meringue and leaving the Center in vista coverage of lemon cream. Then, If you have the stem to caramelize the meringue use it, otherwise the pie is great too. Finally, put some small clumps of meringue on top and put the winter cherries. Put the cake in the refrigerator for at least six hours or, even better all night and let it rest for 10 minutes at room temperature before serving.