lemon-cakeSponge cake Beat with the whisk the egg yolks with 40 g of sugar, lemon zest and the mixture until the mixture is frothy.
Separately, whip the egg whites with a pinch of salt and the remaining sugar. Sift together flour and starch. Stir in the egg yolks mounted and add the mixture of flour. Spread in greased and floured mold. Bake for 15 minutes in oven at 170 ° C.
Grate the lemon cream of clean lemon zest and then sqeeze the juice. Put the grated rind infused into the juice for about 20 minutes. Beat the egg yolks with the sugar, then put 40 g of lemon juice. Place a minimum heat and, stirring constantly with a wooden spoon, cook until 80th. Remove from heat and immerse the pot in a water bath of cold water. With an immersion blender you make the skin smooth and velvety cream. Let cool down to about 50 °, add the butter and emulsify again with the immersion blender. Cover the cream with plastic wrap and store in refrigerator.
mix the Custard to the lemon in a saucepan the milk, cream and lemon peel, bring just to a boil and leave to infuse for 1 hour. Mix with a whisk the egg yolks with the sugar, starch and salt. Gradually, stirring, stir in the filtered milk. Cook up to 82 ° C for about 1 minute. Pour the cream into a bowl and cover with plastic wrap. Store in freezer for 20 minutes and then stored in a refrigerator at +4 ° C.
Wet limoncello dissolve the sugar in the water scented with lemon zest. On low heat bring to a boil for 1 minute. Let cool and add the Limoncello.
Composition of sweet Mix the cream to the very cold lemon custard. Add 30 g of lemon and 30 g of sweetened whipped cream. Mix well all the ingredients and with the help of a sac-a-few stuffed entirely sponge cake half opened,.
The advanced built-cream gently 80 g of sweetened whipped cream, thus turning the cream into a soft frosting. Put the sauce over the sponge cake and decorated the cake with whipped cream and grated lemon. Leave them in the fridge until ready to serve.