Fantastic recipe, came out perfectly, I made 2 batches of the cakes and halved the creams and still had cream left over. Will definitely make again. Even though, it's very time consuming, it is very well worth the effort.
@@GialloZafferanoItalianRecipes I love your video, but i don't see the recipe. Can you please share the recipe with me? I need to make this for Sunday. Thank you so much!
I had this cake in Sorrento last month, very delicious tast. saw the video how to make it, I think the first step fresh creme, sugar and lemonpeel, 4 hours in refrigerator can not be thick by itself, I have to use the mixer, have not it? and it will be devided 2 (1 to mix with lemon creme to feel the cake and the other to put the cake into the sauce). And can the eggs yolk mix with sugar and then cook it with lemon juice be thick as I saw it at the video? At the end put the cake with sauce in the freezer 6 hours, how long do I have take it out from the freezer to serve it?
Fantastic recipe, came out perfectly, I made 2 batches of the cakes and halved the creams and still had cream left over. Will definitely make again. Even though, it's very time consuming, it is very well worth the effort.
Wonderful!
thanks for making an English version :) I just spent a little while translating the Italian then saw this
👍
I had this in Italy many many times. When i pass the pastry shop. All tasty food yummy
I had this cake in Amalfi and it was so good!
Looks amazing.. How many can you get out of this recipe? Thanks for sharing
Hi Lou, This recipe is for 5 servings!
@@GialloZafferanoItalianRecipes thanks!👍
@@GialloZafferanoItalianRecipes I love your video, but i don't see the recipe. Can you please share the recipe with me? I need to make this for Sunday. Thank you so much!
What can i use instead of limoncello ?? Thank you in advance ! 😊😊
Sei un grande, qualche volta appena si può mi piacerebbe visitare la tua pasticceria, sperando di avere la fortuna di incontrarti
I had this cake in Sorrento last month, very delicious tast. saw the video how to make it, I think the first step fresh creme, sugar and lemonpeel, 4 hours in refrigerator can not be thick by itself, I have to use the mixer, have not it? and it will be devided 2 (1 to mix with lemon creme to feel the cake and the other to put the cake into the sauce). And can the eggs yolk mix with sugar and then cook it with lemon juice be thick as I saw it at the video? At the end put the cake with sauce in the freezer 6 hours, how long do I have take it out from the freezer to serve it?
What do you do with the large amount of lemon cream you have left over? You dipped these 5 sponge cakes in this but had so much left over.
you could serve it as a dessert by itself with some powder sugar sprinkled on top!
Do you have a recipe for the Al Limone Cloud Cake?
I can not find potato starch where I live, can I use corn starch?
I used cornstarch and they came out delicious
This is a classic wonderful petit gateau
But isn't 170 for 27 minutes to long for just a sponge cakes?
These are very good. I baked mine at 320 for 19 minutes. They were perfect.