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Cooking with Loretta Paganini: Lemon Delizia Cake with Blueberries

July 24, 2017 - Loretta Paganini
Lemon Delizia Cake with Blueberries

Limoncello, as needed for brushing Fresh blueberries, as needed

Sponge cake: 8 lg. eggs

1/2 tsp. salt

1/2 cup granulated sugar

1 tsp. baking powder

1 cup all-purpose flour

1 tsp. vanilla sugar 1 tsp. lemon extract

Lemon cream:

2 cups heavy cream

1/2 cup sugar

4 lg. egg yolks

2 Tbsp. cornstarch

1 tsp. lemon extract

1 tsp. vanilla sugar

1 Tbsp. lemon skin


1 cup heavy cream

2 Tbsp. powdered sugar

1/2 tsp. lemon extract

Preheat the oven to 350°F. Grease and line a jelly roll pan with parchment paper. Separate the eggs. Beat egg whites with half of the salt until soft peaks form. Beat egg yolks with sugar, vanilla and lemon extract until pale yellow. Sift flour, baking powder and remaining salt and fold into yolk mixture, alternating with egg whites. Pour batter into prepared pan. Bake for 15-20 minutes or until lightly brown in color. Remove from the pan and let it cool. Prepare pastry cream: Bring 2 cups heavy cream and lemon skin to simmer in heavy medium saucepan.

Whisk sugar, egg yolk and cornstarch in medium bowl to blend. Gradually whisk in hot cream. Transfer to a saucepan. Whisk over medium heat until mixture thickens, about 5 minutes. Stir in lemon extract and vanilla. Strain mixture and press plastic wrap onto surface of pastry cream. Cover; chill until cold, about 4 hours.??Prepare topping: In the bowl of an electric mixer, beat remaining cup of heavy cream until stiff. Add sugar and extract to it, mixing until just combined.?

To assemble: Cut the cake into 4 inch circles, place in 8 cake molds, brush cake circles with limoncello liquor. Spread evenly with lemon cream. Top with a few fresh blueberries. Layer with cake circles, cream and blueberries. Refrigerate. To serve remove cake from mold and cover with heavy cream, decorate with more fresh blueberries.

Loretta Paganini is the author of "My Sanibel Kitchen."


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