Caught me once on the eye magazine article about Italy, or rather its southern part. And now, in addition to regular life of the southerners, my attention (of course!) attracted a small article about the local sweetness. Delizia al limone or "lemon delight" (translated into Russian) - the original lemon version of tiramisu, and it's true no wonder the locals say that not having tried this dessert, you don't know southern Italy to the end. Needless to write, after that article I lost sleep for a whole week... until I made my "Delizia". So, I present to your attention a variation on the theme of Delizia al limone or "Lemon delight". (Drew inspiration on the forum niksya. A prescription for the form in diameter 18 cm)
|Cooking time 240 minutes||Number of servings 8|
After a few foreign blogs, recipes and pictures on request Delizia al limone I came to the following conclusion: the dessert looks like a half of a lemon (or at least do a portion of the version), and it consists of biscuit soaked in Limoncello, lemon curd and mascarpone. Thought about it and decided that at home it is easier to make a classic cake, not to bother searching forms, etc.
Cooking a cake I divided into three stages: first the biscuit and lemon curd, the second with mascarpone cream and assemble the cake, and the third decoration.
So the biscuit. Flour (half a Cup) to sift through. Two large eggs beat with a mixer until light a light foam (about 2-4 minutes), continuing to whisk, gradually add the sugar (100g) until you get fluffy, light, more stable foam mass (about 7 min). Then with a spatula (not the mixer!) gently stir in the flour, without disturbing the air mass.
Put the dough into the form, slightly greased with butter, lay the bottom with baking paper. Bake at 180*C 25-35 min. until tender. But! Focus on your experience and your oven and be prepared that the cake will settle slightly, and baked it smells like eggs (when cool, the smell will go away)!
The finished cake to cool in the form, then put in a bag and in the fridge. (I baked cake in the evening and slaughtered the next day).
Prepare the lemon Kurd. (Here, I confess I miscalculated and made too much of a Kurd, so in the recipe I give exactly half the norm from what I was doing)
From lemons to remove the zest (a little put off by the syrup), cut and squeeze the juice of 1.5 lemons (one half will go to the syrup), you should get about 125 ml of juice (because I have 3 lemons was about 250 ml)
The egg and beat with a mixer in a magnificent foam.
In a bowl, mix the juice, sugar (125 g), peel and put in a water bath, bring to a boil, add butter, reduce and, stirring constantly, a thin stream pour in the eggs. Kurd cook until thick, about 20 min. on low heat. Then cool, put it in the refrigerator.
Second stage: the cream with mascarpone.
Prepare the food: cream 200 ml mascarpone 250 ml Kurd 1 Cup - all should be the same temperature, from the fridge.
Of the total number of lemon Kurd in cream is 1 Cup, but the taste, you can add a little more or a little less.
Chilled whip the cream with 1 tbsp icing sugar until soft peaks form, put in the refrigerator.
Soak gelatine. If the leaf is soaked in water, if the powder - in milk (I have powder). Heat 50 ml of milk and dissolve gelatin, let cool slightly.
Mascarpone, whisk at low speed (just until creamy).
Gelatin to enter in the lemon curd, stir well.
To connect Kurd and mascarpone, mix until smooth.
Then put in the cream whipped cream, 1 spoon, very carefully interfere, while maintaining lightness of weight.
Prepare the syrup for impregnation. For the syrup, mix 50 ml of water, a little lemon peel, 50 gr sugar, bring to boil, boil 2 minutes, remove from heat and add 50ml of Limoncello liqueur. Cool.
Assembly. Split mold for cake (diameter 18 cm, height 7 cm) lay a parchment, cakes to cut up to a diameter of 16 cm, i.e., between the biscuit and the form must be a blank space of 1 cm Lower sponge a good soak with the syrup and smear 2-3 tablespoons of lemon Kurd (should be because the cream is 1 Cup).
Spread half of the cream, filling the space between the cake and the form, put in the freezer for 15 minutes (dries "grab"), cover with second Korzh, to impregnate well with Limoncello syrup and spread the cream a little to put in piping bag for decoration, put into the refrigerator for 10 min.
Decorate the cake "drops" of cream using a pastry bag. Leave in the refrigerator for a few hours to complete fixation of the cream.
The finished cake to decorate to your taste. I adorned the pre-cooked sticks and leaves from the meringue.
Now my equilibrium returned to normal!
Here it is, "Lemon delight"!