Bramasole

Limoncello cake

2 recipes sponge cake

For the limoncello cream:
9 egg yolks
1/2 c sugar
1/8 tsp salt
1/3 c plus 1 tbsp limoncello
1 c whipping cream

Topping:
2 1/2 c whipping cream
1/4 c sugar

Make the sponge cakes, cool on a rack, and cut each into 3 horizontal layers with a serrated knife. You will need 5 layers out of 6 for this recipe.
Meanwhile, make the limoncello cream: Beat the egg yolks, the sugar, and the salt in a large stainless steel bowl over a pot of simmering water. Whisk in the limoncello. Whisk vigorously for 5 minutes, or until the mixture is thick and triples in volume. Cool by transferring the bowl to a larger bowl filled with ice, whisking constantly.
Beat the cream until soft peaks form in an electric mixer. Fold into the limoncello mixture; refrigerate the resulting mixture until needed.

Layer the cake: Place the bottom layer of one cake on a serving platter. Top with one-quarter of the limoncello cream, spreading it almost to the edges. Add another bottom cake layer. Spoon on one-third of the remaining limoncello cream, spreading it almost to the edges. Add a middle cake layer, and spoon on half of the remaining limoncello cream, spreading it almost to the edges. Add another middle cake layer, and spoon on the remaining limoncello cream, spreading it almost to the edges. Finish with a top cake layer, turning it upside down first.

Topping: Beat the cream until soft peaks form in an electric mixer; add the 1/4 cup of sugar by the spoon; beat until firm. Refrigerate.

Using a metal spatula, cover the top and sides of the cake with the whipped cream.

Optional garnish:
1 c sugar
8 seedless lemons, sliced 1/4″-thick
16 mint sprigs

Make the garnish: Bring 1 quart of water to a boil. Drop in the lemon slices; cook 2 minutes and drain. Repeat 2 more times, changing the water each time. (Repeated boiling gets rid of the lemons’ inherent bitterness.)
Combine the sugar and 1 cup of water in a 3-quart pot. Set over medium heat. Bring to a boil. Drop in the lemon slices; cook over medium-low heat 15 minutes, or until somewhat soft, without stirring. Remove to a tray with a slotted spoon; spread out in a single layer. Top cake with the candied lemons and mint.
Crush 1/2 pound of amaretti cookies in a food processor and pat them onto the sides of the cake after you have covered the cake with whipped cream, then festoon half-slices of candied lemon around the top edge of the sides of the cake.

Limoncello is a lemony liqueur that hails from the area around Naples.