Limoncello Dream Cake with Pistachio-Mascarpone Cream

Indulge in a slice of paradise with this Limoncello Dream Cake featuring Pistachio-Mascarpone Cream. This luxurious dessert captures the essence of an Italian summer, boasting a sun-kissed lemon sponge soaked in Limoncello and layered with a rich, silky pistachio-mascarpone cream. Perfect for celebrations or special occasions, this cake offers a delightful medley of flavors and textures that will leave your taste buds dancing.

Why You’ll Love It

This cake is not just a dessert; it’s an experience. With high-impact flavors thanks to the lush Limoncello and nutty pistachio, every bite feels like a celebration. The fluffy lemon sponge contrasts beautifully with the creamy pistachio mascarpone, creating an indulgent dessert that’s sure to impress. Not only does it taste fantastic, it also looks stunning as part of your dessert table.

Pro Tips for Making Limoncello Dream Cake

Use Fresh Ingredients: Ensure your lemons are fresh for the best flavor and aroma in your sponge.

Room Temperature Eggs: Start with room temperature eggs for better volume when whipping.
Cool Cake Completely: Allow the sponge to cool completely before assembly for stable layers.
Chill Your Bowl: Chill your mixing bowl and beaters before whipping the cream for a better texture.

Hygiene: Always measure and sift your flour to avoid lumps and ensure a light sponge cake.

Ingredients

For the Lemon Sponge Cake:

6 large eggs, room temperature

200 g sugar
150 g all-purpose flour
Zest of 2 lemons

1 tsp baking powder
Pinch of salt

For the Limoncello Syrup:

100 ml water
80 g sugar
60 ml Limoncello or lemon juice for an alcohol-free version

Optional: Zest strip of 1 lemon

For the Pistachio-Mascarpone Cream:

250 g mascarpone

250 ml heavy cream, cold
100 g pistachio paste, smooth and unsweetened
70 g powdered sugar

1 tsp vanilla extract

For Assembly & Topping:

Chopped roasted pistachios

Lemon zest curls
Optional: Edible gold leaf or flowers for decoration

Directions

Step 1: Preheat your oven to 175°C (350°F). Grease and line two 20 cm (8-inch) round pans with parchment paper.

Step 2: Beat eggs and sugar together until the mixture is tripled in volume and pale. This usually takes about 8-10 minutes.
Step 3: Gently fold in the lemon zest, sifted flour, baking powder, and a pinch of salt until just combined.
Step 4: Divide the batter equally between the prepared pans and bake for 20-25 minutes or until the cakes are springy to the touch.

Step 5: Remove from the oven and let the cakes cool completely in the pans.
Step 6: For the syrup, simmer the water, sugar, and lemon zest (if using) until the sugar dissolves. Remove from heat, add Limoncello, and let cool.
Step 7: For the cream, whip the heavy cream to soft peaks in one bowl. In another bowl, mix the mascarpone, pistachio paste, powdered sugar, and vanilla until smooth. Gently fold in the whipped cream and chill until ready to use.

Step 8: Once the cakes have cooled, slice each sponge evenly into two layers, creating a total of four layers.
Step 9: Generously brush each layer with the Limoncello syrup. Spread a layer of pistachio cream between each sponge layer.
Step 10: Cover the assembled cake with any remaining pistachio cream. Decorate the top with chopped roasted pistachios, lemon zest curls, and optional edible gold leaf or flowers.

Step 11: Place the cake in the refrigerator for at least one hour before serving. This allows the flavors to meld beautifully and provides clean cuts when slicing.

FAQs

Can I use another type of nut for the cream?

Yes, you can substitute pistachios with hazelnuts or almonds in the mascarpone cream if you’d like a different flavor.

Can I make the cake in advance?

Absolutely! The layers can be baked a day ahead, and the cake can be assembled and chilled for a maximum of 2 days before serving.

Is there a substitute for Limoncello in this recipe?

If you prefer an alcohol-free version, you can simply use lemon juice in place of Limoncello for the syrup.

What is the best way to store leftovers?

Store any leftover cake in an airtight container in the refrigerator. It’s best enjoyed within 3-4 days.

Can I freeze this cake?

While the assembled cake can be frozen, we recommend freezing the layers separately. Just make sure they are well-wrapped to prevent freezer burn.

Conclusion

Creating the Limoncello Dream Cake with Pistachio-Mascarpone Cream is a delightful endeavor that rewards you with a perfectly balanced dessert. Treat yourself and your loved ones to a slice that encapsulates the flavors of summer and celebration. With fresh lemons, creamy pistachios, and that signature touch of Limoncello, this cake is sure to become a treasured recipe for every occasion. Enjoy!