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01Aug

Limoncello Chiffon Cake

The Story

This recipe was created a long time ago when I was still in Colorado.  I was invited to a ladies luncheon which I learned they loved desserts with lemon.  Just coming from Italy and discovered the liqueur, Limencello, I decided to kick it up a notch by making a cake with Limencello!  They loved it! Now I am in Texas and hang out with a group of fun ladies called the LOLs (Ladies of the Lake).  These ladies mentioned how much they loved "lemony" desserts! Ahhh! Haa!  I could make this Limoncello Cake for one of the ladies whose just had her birthday and loved lemon desserts.   

Preparation

Once baking the cake, the decoration of this cake does take a little time.  In this recipe for the sake of time, I just baked vanilla cake from a cake mix (2 9 inch pans).  Getting it all prepared makes it so much easier.

  1. Bake the cakes and let them cool.  Drizzle whatever liqueur you want either the Limencello or vodka, even better both.  Wrap them up tight and refrigerate overnight.
  2. Make the Limoncello glaze and chiffon frosting the next day.
  3. Thinly slice up lemons (cut them in half after keeping 5 whole slices) and pick out the best fresh raspberries when you are ready to assemble the cake.
  4. Pick out a few mint sprigs to finish up the decorating of the cake.

Vanilla Cake

Follow the directions on any vanilla cake mix; however, add 1 package of instant vanilla pudding to the mixture.  Bake as directed.

 

Limoncello Glaze2015-12-25093349

1/2 cup Limoncello

1/4 cup vanilla vodka

1 jar of lemon curd (use Dickinson's Lemon Curd, 10 oz Jar)

1 tsp lemon jello gelatin

Add all ingredients except the jello gelatin until it begins to simmer.   Once the glaze is simmering, add the lemon jello and whisk vigorously until the gelatin has completely dissolved.   Cook 6 to 8 minutes while continuously stirring until it thickens.  When it's ready is when I move the spatula across the pan and the liquid does not fill in immediately after but leaves it somewhat "clean" streak after it.  This is a principle I have learned when I am making glazes when I know it is ready.

Limoncello Chiffon Filling and Frosting

16 Oz heavy whipping cream

16 Oz cream cheese, softened

1/2 cup of the prepared Limoncello glaze 

Add the cream cheese and the Limoncello glaze together and beat the mixture until light and fluffy.  In a separate "big" bowl, pour all of the heavy whipping cream and beat until stiff peaks.  Now fold in the cream cheese and glaze into the whipped cream until well blended.  How I fold is like a circle motion with your favorite spatula. Be gentle when you move the spatula in a circular motion --- it fun watching it slowly mix together into a fluffy "pillowy" blanket for the cake.

Assembling the Cake!  The Fun Part!

  1. First, get a big knife to cut the cake rounds in half.  I use a large plastic cutting board to place the cut cake rounds.  You should have 4 layers when you cut the 2 cake rounds.
  2. Place a bottom "cut" cake round first, slather the Limoncello glaze.  Then add the Limoncello Chiffon Filling and Frosting on top of the glaze.
  3. Place a top "cut" cake round upside down on top of the first layer.  Proceed with the same process of adding the glaze and frosting.
  4. Do these steps 2 and 3 until you have finished all the layers.  
  5. Once all the layers have been glazed and frosted, begin to blanket the cake with the Limoncello Chiffon Filling and Frosting.  Use swirl motions to create a billowy look and feel.  To make the sides go easier, I scoop a big dollop and place on the top of the cake close to the edge and begin downwards.  This process makes it easier to cover the cake.
  6. It's time now to be creative after you have finished frosting the cake.  Take the "halved" lemon slices; twist them like a cork screw; and place them around the top of the cake.  See picture below on the far-right as an example.
  7. Now for the final touches, take the 5 whole lemon slices. Cut a small incision from the middle of the lemon through the rind.  This incision will allow you to twist the slice and place around the cake.  I use 4 slices to do this with the 5th slice on top.  I try to pick the prettiest slice for the top.  
  8. Take 5 raspberries and place inside of the twisted whole lemon slices around the cake.  Garnish it with the mint sprigs or leaves.

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