Saturday, October 4, 2014

Limoncello raspberry cake

For a Godfather-themed dinner, we thought "what better than limoncello?" for the dessert. Here's what we came up with: a three layered cake with raspberry filling, limoncello lemon-curd filling, and a cream-cheese lemon frosting.

Limoncello raspberry cake
Serves 14-16


For the limoncello lemon curd
1 1/2 cups homemade or store-bought lemon curd
1/2 dl vodka

Make the limoncello curd by simply mixing lemon curd and vodka with a whisk.

For the raspberry sauce
100 g raspberries
1 dl pectin sugar for jams

Make a raspberry sauce by cooking up the raspberries with the pectin sugar until it starts to thicken and form a jam-like consistency.

For the cakes own good
1 tbsp lemon juice
1 tbsp vodka

For the lemon cream-cheese frosting
500 g cream cheese
1 tsp lemon zest
2 tbsp lemon juice
3-4 dl powdered sugar

Whisk it all together.

For the pink glaze
1 tsp lemon
1 tsp vodka
3 dl powdered sugar
1 drop red food coloring

Whisk together

For the white glaze
1/2 tsp lemon
1/2 tsp vodka
1 1/2 dl powdered sugar

Whisk together

For the cake
Angel food cake, store-bought or homemade

Cut the angel food cake into three layers. On the first layer, using a kitchen brush, brush on half of the lemon juice-vodka mixture for the cakes own good so that it soaks up some moisture. Next, add on the limoncello curd. Put on the second layer of angel food cake. Brush again with the lemon-vodka mixture, and then pour over the raspberry sauce. On the third layer, cover with cream cheese frosting and make smooth. At the top, use a spatula to gently spread the pink glaze. Fill a piping bag with the white frosting, and draw lines first horizontally in one direction and then diagonally in another direction to decorate. Viola!

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