Fruit Cake

Lemoncello and Fruit Sponge Cake: A Recipe Full of Memories and Delicious Flavors

Cooking is more than just a simple activity; it is an art, a way to express our love and creativity, and a means to preserve traditions. This lemoncello and fruit sponge cake recipe is a tribute to my mother's recipes, a simple yet flavorful dish that reminds us of the moments spent together in the kitchen. So, let’s embark on a culinary journey full of flavors and memories!

Total Preparation Time: 1 hour and 15 minutes
- Preparation Time: 30 minutes
- Baking Time: 35 minutes
- Number of Servings: 8

Ingredients

For the sponge:
- 6 large eggs
- 6 tablespoons of sugar
- 1 pinch of salt
- 1 packet of vanilla sugar
- Zest of 1 lemon
- 6 tablespoons of oil (or melted butter for a richer version)
- 6 heaping tablespoons of flour (sifted)
- 1 packet of baking powder
- 1 tablespoon of cornstarch
- 2 tablespoons of lemoncello (or milk for a non-alcoholic version)

For the lemoncello pastry cream:
- 250 ml of milk
- 250 ml of lemoncello
- 3 egg yolks
- 4 tablespoons of sugar
- 4 tablespoons of cornstarch
- Extra lemoncello (half a shot glass, to taste)

For decoration:
- 1 peach
- 2 plums
- Strawberries
- Grapes
- Pears
- Melon
- 1 packet of gelatin

Preparation Technique

1. Preparing the Sponge
Start by preparing your ingredients. Ensure all ingredients are at room temperature for a fluffy sponge.

1. Whip the egg whites: In a large bowl, add the egg whites and a pinch of salt. Using a mixer, beat until you achieve a stiff and glossy foam. While continuing to beat, gradually add the sugar, one tablespoon at a time, until the foam becomes firm and glossy.

2. Add the egg yolks: Incorporate the egg yolks, gently mixing with a spatula from bottom to top to avoid losing air from the egg whites. Add the vanilla sugar and the grated lemon zest.

3. Incorporate the wet ingredients: Pour in the oil (or melted butter) and mix gently. Then, add the sifted flour along with the baking powder and cornstarch, mixing gently until well combined.

4. Add the lemoncello: Finally, add the 2 tablespoons of lemoncello, mixing gently to infuse the flavors.

5. Bake the sponge: Pour the mixture into a greased or parchment-lined cake pan. Place in the preheated oven at 180°C and bake for 30-35 minutes. Perform the toothpick test: if it comes out clean, the cake is ready.

2. Preparing the Pastry Cream
1. Heat the milk and lemoncello: In a saucepan, add the milk and lemoncello, heating over low heat.

2. Mix the egg yolks: In a separate bowl, mix the egg yolks with the sugar and cornstarch until you achieve a smooth and slightly creamy mixture.

3. Dilute with the milk: When the milk is warm, gradually pour it over the egg yolk mixture, constantly whisking to avoid lumps.

4. Cook the cream: Place the saucepan over medium heat and continuously stir until the cream thickens. Add half of the shot glass of lemoncello and mix well.

3. Assembling the Cake
1. Cool the sponge: After removing the sponge from the oven, let it cool completely on a rack.

2. Cut and moisten: Once the sponge is cooled, cut it in half. Prepare a syrup from water, sugar, and lemoncello, which you will use to moisten both halves.

3. Add the cream: Place one half of the sponge on a platter, moisten it with the syrup, and add the pastry cream. Decorate with pieces of fresh fruit.

4. Finish the cake: Place the other half of the sponge on top, moisten it, and decorate the cake with the remaining fruits and gelatin prepared according to the instructions on the packet.

Serving and Recommendations
Let the cake sit in the refrigerator for a few hours before cutting, so the flavors blend perfectly. Serve it with a glass of cold lemoncello or a fragrant fruit tea. This cake is perfect for special occasions, but also for moments when you want to treat your family.

Variations and Practical Tips
- Alternative fruits: Use any fruits you have on hand: bananas, kiwi, or berries, all work perfectly with the lemoncello cream.
- Cream with whipped cream: For a lighter texture, you can add whipped cream to the pastry cream, giving it an extra touch of delicacy.
- Alcohol-free: You can replace lemoncello with an equal amount of milk or lemon juice to create a non-alcoholic version.

Frequently Asked Questions
- What tips do you have for a perfect sponge? Make sure the eggs are at room temperature and do not open the oven in the first 20 minutes of baking.
- Can I freeze the cake? Yes, but it is recommended to freeze it without fruits and gelatin to avoid affecting the texture.

Conclusion
I hope this lemoncello and fruit sponge cake recipe becomes a favorite in your home, just as it has been in my family. Cooking is an act of love, and every dish we prepare is an opportunity to create unforgettable memories. So, put on your kitchen gloves and let’s enjoy every moment spent around the table!