Italian Lemon Delights (Delizie al Limone)💙🍋

Hey Bakers!💕 Learn how to make this refreshing, delicious Italian dessert from the Amalfi Coast. The prettiest thing to enjoy this summer! Hope you enjoy this video and don’t forget to Like and Subscribe💙
Scale: www.amazon.com...
Silicon mold: www.amazon.com...
Lemon Infused Cream:
700mL heavy cream
70g sugar
Zest of 3 lemons
Process:
1. Pour in your heavy cream until you reach 700mL, then add in the 70g of sugar.
2. Add in the lemon zest, give it a good mix, cover with plastic wrap and let it chill in the fridge for a few hours or up to 12 hours.
3. After it has had time to chill, whip you infused whipped cream until you have medium-stiff peaks.
Lemon Sponge Cake:
2 eggs
1 egg yolk
60g sugar
½ vanilla bean or 1 tsp vanilla extract
Zest of 1 lemon
30g all-purpose flour
30g potato or corn starch
Process:
1. Preheat your oven to 340 degrees.
2. In a separate bowl, weigh the flour and starch of your choosing. Sift or whisk together then set it off to the side.
3. In an electric mixer, add in the eggs, egg yolk, sugar, vanilla, and lemon zest. Whisk them on medium-high speed until pale and fluffy.
4. Carefully fold in your dry ingredients until it is well combined.Scoop the batter into a 6-dome silicone mold.
5. Bake these in the oven for about 25 - 28 minutes or until a light golden brown, then set them to the side to cool.
Limoncello Simple Syrup:
35ml water
35g sugar
Zest of 1 lemon
70g limoncello (or lemon juice)
Process:
1. In a saucepan, add in the sugar, water and lemon zest.
2. Give it a quick stir and let it heat up or low-medium heat until the sugar is dissolved.
3. Remove it from the stove and add in the limoncello.
Lemon Curd:
4 egg yolks
70g sugar
½ vanilla bean or 1 tsp vanilla extract
70mL lemon juice
Zest of 1 lemon
70g unsalted butter
Process:
1. Heat up the lemon juice and zest until it just starts to boil.
2. In a separate bowl, whisk together the egg yolks, and sugar.
3. Once the lemon juice and zest boil, remove it from the stove and add a little at a time into the egg mixture while whisking.
4. Pour it back into the pan, bring it back to the stove over medium heat, and stir until it thickens.
5. After it thickens, remove it from the stove and strain through a sieve to remove the zest and any unwanted lumps.
6. Add the butter and vanilla and mix until everything is nice and smooth.
Lemon Pastry Cream:
175mL milk
75mL heavy cream
Zest of 3 lemons
1 vanilla bean or 2 tsp vanilla extract
5 egg yolks
75g sugar
18g corn starch
½ tsp salt
Process:
1. In a separate bowl, add in the sugar, corn starch, salt, and egg yolks the whisk together until well combined.
2. Over on the stove, add in the milk, cream, and lemon zest over medium-low heat until it just starts to boil.
3. Remove it from the stove, and slowly add to the egg mixture while whisking.
4. Pour it back into the pan and stir constantly until it thickens.
5. Strain through a sieve to remove the zest and any unwanted lumps, add in the vanilla, cover the surface with plastic wrap and place it in the fridge to cool.
Filling:
300g lemon pastry cream (all of it)
38g limoncello simple syrup (save some for later)
215g lemon curd (all of it)
230g lemon infused whipped cream (save some for later)
Process:
1. Add in the pastry cream and limoncello simple syrup to the lemon curd and whisk until nice and smooth.
2. Next carefully fold in the whipped cream.
3. Place the filling into a piping bag with a round piping tip. Push into the center and squeeze in the filling.
4. Remove the cakes from the mold and brush on the delicious simple syrup. Then place your cakes into the freezer for 1-2 hours.
Coating:
Leftover filling
300g lemon infused whipped cream (you will have extra left over that will use for the very end)
200mL milk
Process:
1. Place your leftover coating back into a bowl, add the whipped cream, and milk into a bowl and mix until you have this light, delicious coating.
2. After the 1-2 hours are down, take your cakes and dip them completely into the coating. When doing this step I highly recommend using gloves.
3. Place them onto a wrack until you are ready to plate them.
4. Each of these cakes are usually its own plate. Take the leftover whipped cream and pipe a border along the bottom and a mini swirl on the top with a star piping tip.
5. Finally, sprinkle on some lemon zest & enjoy!