Ingredients
For the sponge cake
75 g of Type 0 Manitoba flour
75 g of potato starch
150 g of sugar
5 eggs
 
For the lemon custard
500 ml of milk
100 g of sugar
30 g of corn starch
3 yolks
1 vanilla pod
1 lemon zest
 
For the lemon cream
100 g of sugar
70 g of butter
70 g of lemon juice
3 yolks
1 lemon zest
Half a vanilla pod
 
For the fresh lemon cream
500 ml of fresh cream
100 g of powdered sugar
3 lemons
 
For the cream to fill the lemon treats
200 g of fresh lemon cream
1 cup of limoncello
Custard cream
Lemon cream
 
For the cream to coat the lemon treats
100 ml of cold milk
Advanced filling cream
 
For the limoncello bath
200 ml of water
100 g of sugar
100 ml of limoncello
1 lemon zest
 
 
Directions
First, prepare the fresh lemon cream: pour the cream into a container, add the icing sugar and mix, then add the lemon zest, seal and refrigerate for 24 hours.
The next morning, prepare the single portions of sponge cake. Pour the eggs and sugar into the mixer and whisk for 20 minutes: no yeast is needed, in fact the processing of preparing the dough is very important. When the mixture swells and appears yellow in color, add the potato starch and flour, mixing from top to bottom so as to mix everything perfectly.
Immediately pour the mixture into the silicone single portions (or into a single large cake pan) and bake in static mode at 180° for about 20 minutes (40 minutes if you use a large cake pan). Once cooked, let the sponge cake cool in the open and turned off oven.
 
Proceed with the preparation of the limoncello syrup: pour the water, sugar and lemon zest into a saucepan, then heat so as to melt the sugar. Remove the syrup from the heat and add the limoncello, then let it cool until it reaches room temperature.
 
Prepare the lemon custard: mix the egg yolks with the sugar and corn starch for 5/10 minutes, then pour the boiling milk (heated with the seeds of a vanilla pod) and stir, then transfer the mixture to the heat and cook over medium heat until the cream thickens. Once ready, transfer it to a container, add the lemon zest and let it cool to room temperature, then refrigerate.
 
Proceed by preparing the lemon cream: mix the egg yolks with the sugar and the seeds of half a vanilla pod, heat the lemon juice and, when it has boiled, strain it and pour it into the egg yolk cream. Stir, then transfer to the heat until the cream thickens. Let it cool, then emulsify it with the butter using an immersion blender.
 
At this point, start whipping your lemon treats. Strain the fresh lemon cream, then whip it firmly. Mix the lemon custard with a cup of limoncello, then add the lemon cream and mix 200 g of lemon whipped cream.
Pour the cream into a pastry bag, pierce the back of the single portion of sponge cake with the spout and stuff the inside. In case you have made a cake, cut the sponge cake in half, wet the two parts and fill them with the cream.
Wet the sponge cake domes and let them rest in the refrigerator for 1 hour. In the meantime, prepare the icing: mix the leftover filling cream with 100 g of lemon whipped cream, then gradually add the cold milk. Dip each lemon delight in the glaze, then place it on a tray (for the one-of-a-kind cake, glaze the top and sides). Store in the refrigerator for 8/10 hours. The next day, decorate the domes with wisps of lemon whipped cream and lightly grated lemon zest.



In cooperation with Miss Mambo Kitchen