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Looking for a recipe for a lemon curd filled Italian cake

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shoshanadh's picture
shoshanadh

Looking for a recipe for a lemon curd filled Italian cake

An Italian bakery near my childhood home used to sell a cake filled with lemon curd.  It was baked in a ring with a scalloped top (as if baked in a bundt pan), filled with a very lemony curd, and dusted with powdered sugar.  The cake itself was rather plain.  I would say it was a sponge cake but it wasn't quite as light although the cake wouldn't freeze hard when put in the freezer.  I have a hankering for this cake and would like to try to recreate it (the bakery- Liotta's bros in Spring Valley, NY,  no longer exists).  Any thoughts?

PastryPaul's picture
PastryPaul

You give a hint as to its formulation when you mention that it wouldn't freeze solid. That would imply either heavy sugar or alcohol in its composition.

Do you remember it as being a very sweet cake? Was it the "sponge" that wouldn't freeze? The filling? Both?

A genoise with a generous brushing of alcohol-infused simple syrup (or even sirop @ 30) may give you the result.

Lemon curd will freeze solid. I don't think it would have been heavily sugared if you describe it as "very lemony," so I suspect some form of Limoncello was used in the curd, and maybe in the cake.

Looks to me like you have some experimentation ahead of you. If you want any of those recipes I mentionned, just ask.

Cheers

shoshanadh's picture
shoshanadh

Hi PastryPaul,

Thank you for this thoughtful reply.  The cake didn't freeze hard but yes the filling did.  I have been experimenting and I think I'm getting closer.  I started with this recipe from the Babbo website:  http://www.babbonyc.com/dolci-pandispagna.html  but I made some crucial changes that made my first attempt a total flop.  Instead of beating the whites and yolks separately, I beat them whole (with the sugar), as if making a genoise.  My eggs were at room temperature, in fact, I had left them out over night.  They did quickly increase in volume by a lot (almost overflowed the mixing bowl!). Then I folded in the dry ingredients but had a hard time getting rid of lumps.  I baked it in a greased and floured tube pan.  Within just a few minutes of putting in the oven, it rose and collapsed.  It was basically a sticky spongey mess that tasted OK but looked awful.  Among other problems, I think I overfilled the pan.  So the second time I cut the recipe in half, beat the yolks w/the sugar until trippled in volume, then beat everything else except the whites, which I beat to stiff peaks and folded in. (I used oil instead of butter b/c I eventually want to make this kosher for Passover) This time, I didn't grease and flour the pan (mine is non-stick). I baked it at 300 (in a convection oven) and inverted it over a bottle (as if an angel food cake) to cool.  It maintained its shape and released easily when cooled.  The texture and flavor is good though it's too thin and the top (before inverting) was a bit sticky and the cake is paler than I would like.  So, Dr. what do you think?  Should I try again w/the process described in recipe and just be sure not to over fill the pan?  Any other advice.  I do appreciate your thoughts!

I doubt that the bakery used any kind liqueur.  This was not a fancy bakery and I'm going back many years.

Thanks again!

 

 

shoshanadh's picture
shoshanadh

The Babbo link doesn't seem to work in the previous note.  Here it is:  http://www.babbonyc.com/dolci-pandispagna.html

shoshanadh's picture
shoshanadh

Thanks for this, KMIAA.  It looks delicious but would seem to be much richer than what I remember.