Weekend Inspiration for Limoncello Cake

Ingredients for the biscuit:

• 210 g flour
• 200 g white sugar
• 125 g butter
• 65 ml limoncello
• 65 ml lemon juice
• 65 ml whole milk
• 8 eggs
• 2 teaspoons baking powder
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract

Ingredients for the cream:

• 250 g heavy cream
• 250 g mascarpone cheese
• 125 g powdered sugar
• 1 tablespoon grated lemon zest
• 1 tablespoon limoncello
• 1 tablespoon vanilla extract

Separate the egg yolks from the egg whites, beat the whites with a mixer, and set aside. Combine the butter and sugar, then gradually add the yolks and mix until smooth. Add the limoncello, lemon juice, milk, vanilla extract, lemon zest, flour, and baking powder. Gently fold in the beaten egg whites by hand. Divide the batter into two equal parts and pour into two baking pans. Bake the sponges in a preheated oven at 180°C for about 25 minutes.

To make the cream, beat the heavy cream until whipped, then add the mascarpone, powdered sugar, limoncello, vanilla extract, and lemon zest. Mix until everything is well combined. Spread half of the cream between the two cooled biscuits, and use the rest to cover the entire cake. Chill in the fridge and sprinkle with a bit more grated lemon zest before serving.

Enjoy!