Hey guys, Micaela here. I’m going to share with you the most amazing dessert I had while visiting the Amalfi Coast in Italy – Lemon Delights, also known as Delizie al Limone. These little treats are like a slice of sunshine on a spoon. They have layers of light and fluffy sponge cake filled with a creamy lemon center, topped with a zesty lemon glaze. The best part is, I’m going to show you how to make them without any special molds – just using your hands. It does take some time with the baking and chilling steps, but the process is super simple. So grab your ingredients and let’s get started on bringing a little Amalfi Coast magic to your kitchen!
🖨 PRINT homemade Lemon Delight without mold recipe: https://www.micaelaskitchen.com/lemon-delight-easy-recipe/
✔️How to make Italian Lemon Mini Cake at home without molds✔️
00:00 | Intro
00:17 | Pastry cream
02:53 | Sponge cake
05:06 | Lemon syrup
05:33 | Whipped cream
05:47 | Lemon cream filling
06:15 | Assemble Delizie al Limone
06:44 | The glaze
08:10 | Garnish and enjoy!
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► Baking Sheet Pan Set https://amzn.to/3OFSkRN
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🛒 INGREDIENTS (7-8 Delizie al Limone):
For PASTRY CREAM:
► 80 g 00 flour or all-purpose flour
► 200 g granulated sugar
► 4 egg yolks
► 500 ml milk
► Whole or grated lemon zest
► A pinch of salt
► 1/2 teaspoon vanilla extract (https://amzn.to/43YcvQB)
To make the pastry cream, follow these instructions https://youtu.be/ZzNqSkfNBSw and make sure it cools down completely.
For SPONGE CAKE:
► 3 egg yolks
► 35 g granulated sugar
► 1/2 teaspoon white vinegar
► 3 egg whites
► 15 g granulated sugar
► 1/2 teaspoon white vinegar
► 65 g sifted 00 flour
Beat the egg yolks with sugar and vinegar, then beat the egg whites with sugar and vinegar. Combine the yolks with the whites, add flour, and mix thoroughly. Use a sac-a-poche to form 6-7 cm diameter disks. Bake them at 165-170 °C (330-340 °F) for 15-20 minutes until they turn golden brown. Let them cool completely.
FOR LEMON SYRUP:
► 50 g granulated sugar
► 100 ml warm water
► 100 g Limoncello at 30 degrees
Create a lemon syrup by combining the ingredients.
FOR LEMON DELIGHT:
Filling
► 200 g pastry cream (see above)
► 75 g whipped cream
► Juice of 1/2 small lemon
► Zest of 1/2 small lemon
Icing
► 250 g pastry cream (see above)
► 75 g whipped cream
► Juice of 1/2 small lemon
► Zest of 1/2 small lemon
► 50 ml whipping cream
► 50 ml leftover lemon syrup (see above)
Garnish
► Whipped cream (optional)
► Lemon peel and leaves (optional)
🗒 METHOD:
Whip 150 g of whipping cream and divide it into two portions. Use half of the whipped cream and the remaining ingredients to prepare the filling. Mix everything together well.
Dip the sponge cake disks into the sugar syrup and create sandwiches by placing lemon cream in between. Put them in the freezer for approximately 1 hour.
Prepare the icing by mixing the remaining half of the whipped cream with the other icing ingredients. Mix everything well.
Place the sandwiches on a rack and pour the icing over them to coat them thoroughly. Then, return them to the freezer for about 30 minutes.
If desired, decorate with whipped cream, lemon leaves, and lemon slices.
Watch the video (enable subtitles in your language 😊)
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#italianminilemoncake
#authenticlemondelight
#delizieallimonerecipe
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