Rita, Nigella and me: in praise of imperfection. Torta margherita with limoncello

Rita, Nigellan and me: in praise of imperfection. Torta margherita with limoncello requires roughly 1 hour from start to finish. One serving contains 389 calories, 10g of protein, and 6g of fat. This recipe serves 8. For 93 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. 215 people found this recipe to be delicious and satisfying. This recipe from en.julskitchen.com requires limoncello, sugar, icing sugar, and lemon. It works well as a side dish. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a not so outstanding spoonacular score of 36%. Try Limoncello Pound Cake with Meyer Lemon Curd Filling & Goat Cheese, Thyme and Limoncello Icing, Carne Asada Torta (Poc Chuc Torta), and Lavash Me with Praise: Baked Goat Cheese Dip with Balsamic Fig Compote for similar recipes.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Beat the egg yolks with the sugar until white and light. Add potato starch and limoncello and whisk with an electric mixer for about ten minutes. Fold in the whipped egg whites.Preheat oven to 180C, then butter and dust with potato starch a 26 cm round baking tin.Scrape the batter into the tin and bake for about 30 minutes, until golden brown on the surface and dry inside. Test with a toothpick to be sure it is ready.Let it cool and in the meantime make the Italian custard. Heat the milk over medium heat with the the vanilla bean until simmering. Remove from the heat.Meanwhile, whisk the eggs with sugar and cornstarch in a saucepan until smooth and creamy.Pour the hot milk in a thin stream into the beaten eggs and stir with a whisk to avoid eggs from curdling. Put the saucepan back on low heat and cook stirring constantly with a whisk for about 5-10 minutes, until thick and barely simmering. Remove from the heat and let it cool down.When both the cake and the Italian custard are cool, slice the cake horizontally, brush with limoncello mixed with the same amount of water and spread it with custard.Dust with icing sugar and decorate the surface with lemon verbena flowers. Keep the cake in the fridge for a few hours before serving, then enjoy it and happy birthday!

 

Step by step:

1. Beat the egg yolks with the sugar until white and light.

2. Add potato starch and limoncello and whisk with an electric mixer for about ten minutes. Fold in the whipped egg whites.Preheat oven to 180C, then butter and dust with potato starch a 26 cm round baking tin.Scrape the batter into the tin and bake for about 30 minutes, until golden brown on the surface and dry inside. Test with a toothpick to be sure it is ready.

3. Let it cool and in the meantime make the Italian custard.

4. Heat the milk over medium heat with the the vanilla bean until simmering.

5. Remove from the heat.Meanwhile, whisk the eggs with sugar and cornstarch in a saucepan until smooth and creamy.

6. Pour the hot milk in a thin stream into the beaten eggs and stir with a whisk to avoid eggs from curdling.

7. Put the saucepan back on low heat and cook stirring constantly with a whisk for about 5-10 minutes, until thick and barely simmering.

8. Remove from the heat and let it cool down.When both the cake and the Italian custard are cool, slice the cake horizontally, brush with limoncello mixed with the same amount of water and spread it with custard.Dust with icing sugar and decorate the surface with lemon verbena flowers. Keep the cake in the fridge for a few hours before serving, then enjoy it and happy birthday!

Nutrition Information:

covered percent of daily need