Mascarpone cream and limoncino cake

Mascarpone and Limoncello Cake: A Sweet Indulgence with Fresh Flavors

Preparation Time: 30 minutes
Baking Time: 30 minutes
Total Time: 1 hour
Servings: 10

The history of mascarpone cream cakes is as fascinating as their taste. These desserts have become favorites in many cultures, thanks to their creamy texture and versatility. Today, I will share the recipe for a delicious cake, enriched with a splash of limoncello, a lemon-flavored liqueur that adds a touch of freshness and elegance. Whether it's for an anniversary, a celebration, or simply a moment of indulgence, this cake is sure to impress!

Ingredients

For the sponge:
- 6 large eggs
- 6 tablespoons of flour
- 3 tablespoons of cold water
- 3 tablespoons of oil
- 2 tablespoons of cocoa powder
- 1 packet of baking powder
- A pinch of salt

For the mascarpone and limoncello cream:
- 1 container (250 g) of mascarpone
- 500 ml of heavy cream
- 70 ml of limoncello
- 3 packets of cream stabilizer
- 3 tablespoons of powdered sugar
- Zest of 1 lemon

For the syrup:
- 1 cup of sugar
- 2 cups of water
- 1 tablespoon of limoncello

For decoration:
- 14 ladyfingers
- Silver balls
- Pink candies
- 1 edible daisy (optional)

Step-by-Step Instructions

Step 1: Preparing the sponge

1. Separating the eggs: Start by separating the egg whites from the yolks. Be careful not to leave any yolk in the egg whites, as this will affect the whipping.

2. Whipping the egg whites: In a clean bowl, add a pinch of salt to the egg whites and beat them with an electric mixer on medium-high speed until foamy. When the egg whites start to stiffen, add the sugar, one tablespoon at a time, continuing to beat until you achieve a glossy meringue.

3. Adding the yolks: In another bowl, mix the yolks with the oil and cold water. Pour this mixture over the whipped egg whites, gently folding with a spatula in an up-and-down motion to avoid losing air.

4. Mixing the dry ingredients: In another container, combine the flour, cocoa powder, and baking powder. Sift this mixture over the egg mixture and gently fold it in.

5. Baking: Line a round cake pan with a diameter of 26 cm with parchment paper and grease it lightly with oil. Pour the batter into the pan, leveling it evenly. Bake in a preheated oven at 180 °C for about 25-30 minutes or until a toothpick comes out clean.

Step 2: Preparing the syrup

1. Boiling the syrup: In a small saucepan, add the sugar and water. Place over medium heat and stir until the sugar is completely dissolved. Once the syrup has boiled, add the limoncello and stir well. Let it cool.

Step 3: Preparing the mascarpone cream

1. Whipping the cream: In a large bowl, whip the heavy cream for 1 minute. Add the cream stabilizer and continue whipping until firm peaks form.

2. Mixing the mascarpone: In another bowl, mix the mascarpone with the powdered sugar and lemon zest until creamy. Then, gradually fold the whipped cream into the mascarpone, mixing gently to maintain the airiness. Finally, add the limoncello and mix well.

Step 4: Assembling the cake

1. Soaking the sponge: Once the sponge has completely cooled, cut it in half if you want a two-layer cake. Generously soak the sponge with the limoncello syrup.

2. Adding the cream: Spread the mascarpone cream evenly over the soaked sponge, ensuring it is well distributed.

3. Chilling: Cover the cake with plastic wrap and refrigerate it overnight to allow the flavors to meld.

Step 5: Decorating the cake

1. Decorating: The next day, take the cake out of the refrigerator. Arrange the soaked ladyfingers around the edge of the cake for an elegant decoration. On top, add a layer of whipped cream, silver balls, and pink candies, and if desired, an edible daisy for an extra touch of charm.

2. Serving: Keep the cake chilled until serving. Cut it with a sharp knife to achieve beautiful slices. It is delicious alongside a cup of coffee or a fragrant tea.

Practical Tips

- Choosing lemons: Make sure to use fresh lemons to achieve an intense flavor. The lemon zest will add a citrus note that balances the sweetness of the cream.
- For a moister cake: Feel free to add more syrup, depending on your preferences. The sponge will be even more delicious if well soaked.
- Variations: You can experiment with other liqueurs, such as Amaretto or an orange liqueur, instead of limoncello for a different flavor.

Nutritional Information

A serving of mascarpone and limoncello cake contains approximately 350 calories. This dessert provides a good dose of calories but also a source of healthy fats from mascarpone and cream, along with the vitamins and minerals contained in lemon.

Frequently Asked Questions

1. Can I use another type of cream?
Yes, but make sure to choose a liquid cream with a high-fat content for the best results.

2. How can I store the cake?
The cake can be stored in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

3. Is it possible to freeze the cake?
Although this cake is best fresh, you can freeze it. Make sure it is well covered to prevent freezer burn.

This mascarpone and limoncello cake is more than just a dessert; it is a culinary experience that combines fine textures and vibrant flavors. With a few tricks and a bit of patience, you'll create a cake that will become everyone's favorite. Enjoy!