Limoncello Layer Cake

Instructions

1. 1

   Prepare the sponge cake. Separate the eggs, then whip the whites to stiff peaks.

2. 2

   Whip the yolks with the boiling water. Gradually beat in the sugar and grated lemon zest until pale and airy.

3. 3

   Sift together the flour and baking powder. Fold them into the yolk mixture a little at a time, then gently fold in the whipped whites from the bottom upward so they do not deflate.

4. 4

   Pour into a buttered and floured cake pan. Bake in a preheated conventional oven at 180°C/356°F for about 40 minutes. Unmold and cool completely on a wire rack.

   40 min

5. 5

   Make the limoncello pastry cream. Bring the milk, lemon peel, and salt to a boil. Mix the yolks with the sugar without whipping, then stir in both starches. Slowly whisk in the strained hot milk, reserving the peel for the syrup. Add the limoncello and lemon juice, return to a heavy-bottomed saucepan, and cook over low heat while whisking until smooth and thick. Transfer to a bowl, cover directly with plastic wrap, and cool completely.

   15 min

6. 6

   Make the syrup. Bring the water, sugar, and lemon peel to a boil. Remove from the heat and cool, then discard the peel and stir in the limoncello.

   5 min

7. 7

   Whisk the cooled pastry cream until smooth. Beat in the powdered sugar and mascarpone, then gently fold in the whipped cream.

8. 8

   Slice the sponge horizontally into 3 even layers. Set the first layer on a serving plate, brush with one-third of the syrup, and spread with one-third of the cream. Repeat with the second layer.

9. 9

   Add the third sponge layer, brush with syrup, and decorate with the remaining cream using a piping bag fitted with a medium plain tip.

10. 10

    Refrigerate the assembled cake for at least 4 hours before slicing and serving.

    4 hr