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Origin: Italy
Limoncello cake with mascarpone
5
1 Review.
This is a homemade Italian spongecake with limoncello and lemon curd. It taste wonderful if you make your own lemon curd. It has a wonderful texture combined with fresh lemons and sweet mascarpone cheese frosting. It is perfect to serve when you have a gathering with only adults considering the cake contains liqueur.

Ingredient List for 10 servings:
Button Lemon curd
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3 Lemons
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100 gr Sugar
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50 gr Butter
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1 tablespoon Corn starch
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2 Eggs
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2 Egg yellows

Button Cake
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150 gr Limoncello liqueur
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1 Lemon
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50 gr Sugar
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120 gr Butter
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0,5 teaspoon Salt
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300 gr Flour
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2 teaspoons Baking soda
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80 ml Milk
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1 tabelspoon Vinager
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3 Eggs

Button Frosting
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250 gr Mascarpone cheese
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250 ml Whipping cream

Oven temperature:
180 degrees Celsius
Instructions:
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Start by making the lemon curd. Wash 2 lemons and and grate the zest in a casserole. Squeeze out the juice in the casserole.
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Add the sugar and boil it all together.
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Mix the corn starch together with the juice from the third lemon and add it in the casserole.
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Whip the eggs and pour it in the casserole. On medium heat stir the mixture for 15 minutes until it becomes a thick cream.
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Pour it in a bowl and place in the fridge for minimum 1 hour.
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Mix it the milk with the vinegar and let it rest minimum 10 minutes.
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Start the oven at 180 degrees Celsius.
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Time to prepare the cake. Mix the butter and the sugar, add the eggs one by one while stirring.
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Add the milk, flour, baking soda, salt, limoncello and juice from one lemon and mix it all well.
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Pour the batter in a baking form and place it in the middle of the oven for 25 minutes. Take out the cake and let it cool down.
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Divide the cake in 4 layers.
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time to make the frosting. Mix the whipping cream with an electrical mixer.
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Mix the lemon curd and mascarpone cheese together. Add the whipping cream and mix well.
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Place one layer of the cake on a serving plate and spread evenly 1/4 of the cheese mixture on top. Repeat with the 2nd and 3rd layer of the cake. Place the 4th layer and spread the remaining filling on top and on the sides.
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