What’s a birthday party without cake, right?! Since Janet’s birthday menu was Italian, I had to make her cake an Italian cake too. I searched through my Italian cookbooks and nothing was really jumping out at me. I finally had it narrowed down to two; either an apple or a lemon cake. I asked the birthday girl what her preference was, and she said lemon. I think I was sending out secret messages to her, because I was hoping she would choose lemon. 🙂
Italy is part of the Mediterranean region. That whole area is known for its abundance of fresh citrus fruits, such as lemons and oranges. These delicious citruses have been an integral part of the Mediterranean cooking and diet for centuries. Lemons in particular, are then unofficial symbols of Italy, and specifically Southern Italy.
Italian Cream Cake
This is another cake that takes a lot of time to make and is another labor of love, but is definitely worth all the effort.
The Sponge or Torta di Spagna
Preheat the oven top 325* F or 163*C.
Spray (2) 8 1/2-9 inch cake pans with cooking spray and line the bottoms with parchment paper.
7 eggs, separated
1 1/2 cups sugar
4 TBSP lemon juice
1 1/2 tsp fresh lemon zest
1 tsp lemon extract
1/2 tsp vanilla
1/2 tsp salt
1 1/2 cups sifted cake flour
Combine the flour and salt together and set aside.
Separate the eggs and beat the egg whites until they form stiff peaks. Mix the sugar with the egg yolks, then add the lemon juice, lemon zest, vanilla and lemon extract.
Fold the egg yolks into the egg whites then add into the flour and fold in together until everything is thoroughly mixed together. Pour equal amounts of the batter into the prepared pans and spread evenly.
Bake for about 30 minutes, or until golden brown and a toothpick comes out clean when inserted in the middle. Allow the cake to cool, then place in the freezer for at least 3-4 hours before cutting and filling.
After the cake has completely chilled, make the Limoncello simple syrup and lemon filling.
Limoncello Simple Syrup
1/2 cup water
1/2 cup sugar
1/2 cup Limoncello liqueur
Bring the water and sugar to a boil, then reduce the heat and let simmer for 5 minutes. Make sure the sugar is completely dissolved, then add the Limoncello and mix in thoroughly. Let cool for a bit.
Cut the cake rounds in 1/2, making 4 rounds. Generously brush the simple syrup onto each round.
Lemon Cream Filling (Lemon Custard)
2 lemons
2 cups milk
1/2 cup sugar
1/4 cup cornstarch
1/2 tsp salt
4 large egg yolks
1 large egg
Grate the lemons with a lemon zester, making sure to not get any of the white pith. Squeeze the juice from the lemons and set aside.
Mix the eggs, sugar, and cornstarch together.
Mix the milk and the lemon zest in a saucepan and just bring to a boil.
Add a little bit of the hot milk mixture to the eggs, making sure to stir constantly while adding so the eggs don’t scramble. Once everything is thoroughly mixed together, add the whole mixture into the rest of the milk, and mix constantly over a medium-low heat until it starts to thicken. Add the lemon juice and mix in completely. Chill in the refrigerator for at least an hour before using.
When ready, spread the lemon custard generously over three of the four cake rounds, and layer one of top of the other. Leave the top layer clean.
Put the cake back in the refrigerator for at least an hour before finishing with the fondant.
The Fondant
3 1/2 cups powdered sugar
5 TBSP milk or water – I used milk
1 TBSP lemon extract
Mix together thoroughly and pour over the top of the cake and spread all around the sides of the cake. I had extra toasted almonds from my Cassata alla Siciliana Cassata Alla Siciliana, and my cake needed something else, so I added the almonds around the sides of my cake. Then I made a little whipped cream, using my leftover Limoncello sauce, and finished my cake with that and added the rest of my lemon zest on top.
The final results ….. DELICIOSO!!!!! Everyone raved about the cake. It was so moist and filled with lemony freshness. It was a huge hit. 🙂
No matter what you do, make the most out of everyday. Life is short. Live life to the fullest. Have a great day and make everyday great. ‘Til next time.
