Limoncello Cake
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 medium egg (s)
- 250 grams sugar
- 1 point vanilla sugar
- 1 pinch (s) salt
- 250 ml oil
- 250 ml limoncello
- 150 g couverture, white
- 250 g flour
- 125 g cornstarch
- 1 point baking powder
- 75 g powdered suar
Print Recipe
Pin Recipe Instructions
- First dissolve the couverture over a water bath. Beat the eggs, sugar, vanilla sugar and salt until lightly frothy and then add the oil, followed by the limoncello. Stir in the dissolved couverture. Mix flour with cornstarch and baking powder. Fold in.
- Pour the dough into a greased wreath form sprinkled with breadcrumbs (at least 2.5 l content) and bake in the preheated oven at 175 ° C for 1 hour (chopsticks test !!).
- Let the cake cool in the pan for a quarter of an hour, then turn it out onto a wire rack and let it cool completely. Sprinkle the cooled cake with powdered sugar.
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