Recipe: Lemon Delight (Delizia di Limon), translated - 6 recipes

Forgive me for the terrible translations!

"Lemon delight is a sweet born of the creativity of the chef-pastry chef Carmine Marzuillo in 1978. And already in his first public appearance during a haute cuisine in Formia meeting chaired by the famous gastronome Luigi Carnacina, this dessert was an instant and considerable success.

The small dome of sponge cake, soaked in limoncello and stuffed and covered, respectively, cream and lemon icing, has established throughout the territory of Campania. From bakeries of the Sorrento coast has every right in every region of the confectionery laboratories.

The great pastry chefs from Campania are confronted with this "delight" . The Mennella family, confectioners in Torre del Greek (Naples) since 1969, achieve a treat that is pure enjoyment: the sponge is wet to art and cream and icing are delicate and aromatically perfect.

And for those who want to try at home, here is their complete recipe."

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LEMON DELIGHT
Ingredients (for 6 delights)

SPONGE CAKE:
50 g egg yolks
90 g sugar, divided use
1/2 vanilla bean
100 g egg whites
25 g sweet almonds, peeled and chopped
zest of 1/2 lemon
40 g flour
Lemon Cream (recipe follows)
Lemon Custard (recipe follows)
Syrup Limoncello (recipe follows)
Lemon Icing (recipe follows)
TO COMPLETE:
30 ml limoncello
30 g fresh heavy cream

Beat the egg yolks with 50g of sugar and the seeds contained in the vanilla bean.

Whisk the egg whites with the remaining sugar. Add the mixture of egg yolks, sugar and vanilla, sweet almonds peeled and chopped and grated lemon peel.

Incorporate the flour and pour the mixture into hemispherical molds of about 7 cm in diameter.

Bake at 170 degrees C for about 15 minutes. Allow to cool.

ASSEMBLY:
Stir the Lemon Custard with 125 g of Lemon Cream. Stir in the lemon and whipped cream mixture, stirring gently. With the help of a pastry bag stuff the cake pan hemispheres. Turn out the hemispheres, wet them with limoncello syrup and cover with Lemon Icing.

LEMON CREAM

Juice of 2 lemons
Rind of 2 lemons
80 g egg yolks
80 g sugar
80g butter

Put the grated lemon peel in lemon juice to infuse.

Beat the egg yolks with the sugar, add the juice and lemon peel and pour into a saucepan. Cook over a low heat until it reaches the temperature of 80 degrees C.

Combine butter into cubes and with the help of an immersion blender to emulsify the whole. Let stand in the refrigerator.

LEMON CUSTARD

80 g egg yolks
60 g sugar
salt
180 ml fresh milk
80 g fresh cream
zest of 1 lemon
1/2 vanilla bean

Beat the egg yolks with the sugar and a pinch of salt.

Pour into a saucepan the milk, cream, grated lemon peel and the seeds contained in the vanilla bean and bring to a boil. Add the mixture of egg yolks, sugar and salt and, stirring constantly, simmer over a low heat until the cream has thickened. Allow to cool in the freezer.

SYRUP LIMONCELLO

100 ml water
100 g sugar
rind of 1 lemon
150 ml limoncello

Pour into a saucepan the water, sugar and lemon peel and bring to a boil. Allow to cool, then add the limoncello.

LEMON ICING

250 g fresh heavy whipping cream
125 g lemon cream (recipe above)
60 ml fresh milk

Whip the cream and fold the lemon cream, stirring gently. Add the milk and work it all until mixture is smooth.

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LEMON DELIGHT

"The lemon treats are delicious sweets , which contain all the scents and flavors of the Sorrento peninsula: the pastry chef Carmine Marzuillo he prepared for the first time in 1978, during a culinary competition, and immediately became a bell pastry symbol, along with classic baba and caprese cake.

These tasty sweet single portion , made of sponge cake, are stuffed with cream and covered with a lemon glaze. The preparation of this recipe calls for a good familiarity in the kitchen, especially for the preparation of creams and domes of sponge cake . Keep in mind that require a rest period of 7-8 hours in the refrigerator. "

FOR LEMON CREAM:
2 egg yolks
40 g sugar
40 g juice lemon
grated zest of 1 lemon
40 g butter
FOR BATHING LIMONCELLO:
30 gf water
30 g sugar
50 g limoncello
grated rind of 1/2 lemon
FOR FILLING:
200 g custard
1/2 cream dose lemon (about 100 g)
30 g limoncello
30 g of whipped cream
FOR HEDGING GLAZE:
200 g custard
1/2 cream dose to lemon (about 100 g)
80 g of whipped cream
30 g of milk

To prepare the lemon delights, from mixing started for the sponge cake by following the basic recipe (recipe follows). Fill up to 1/2 cm below the rim, 8 aluminum molds previously greased and floured (if you use one silicone mold do not need to grease and flour).

Bake at 170 degrees for 15 minutes. Let cool, remove the pan domes cake and place them on a plate. Cover with plastic wrap and proceed with other preparations.

Prepare now lemon cream. Grate the lemon zest in a bowl and cover it with the juice. Leave to infuse 5-10 minutes. Aside from work the egg yolks with sugar until frothy, add the lemon infusion and heated on the fire, taking care not to get to a boil, stirring constantly.

Let cool and add the diced butter. Refined the cream with an immersion blender and then cover with plastic wrap and refrigerate. Prepare the pastry cream following the basic recipe. Pour into a bowl and cover it in contact with plastic wrap until cool. Place the cream in the refrigerator.

Proceed with the preparation of the wet limoncello by boiling the water with the sugar and the lemon peel. Remove from heat and mix limoncello. Keep aside until cool.

Now switch to fill the pan domes cake: an incision practiced on the flat bottom of the domes of sponge cake and gently empty it. In a bowl, pour half of the lemon cream and half of pastry cream, then add 30 grams of whipped cream and Limoncello. Mix well and gently filled domes. Close the small delights of the bottom with the sponge you have taken away from the emptying.
Turn the delights and foratele with a toothpick in several places, with the help of a imbevetele brush with the syrup with lemon and set aside.

In another bowl, prepare the cover glaze by mixing together the other half of the lemon cream and custard, whipped cream and 80 grams of 30 grams of milk.

Arrange the lemon delights on a serving dish and cover with plenty of coverage icing. Place the dish in the refrigerator and let stand at least 8-10 hours before serving. Complete the presentation with a tuft of whipped cream or with lemon zest.

BASIC SPONGE CAKE

150 g eggs
150 g sugar
100 g flour 00
50 g potato starch
1/2 vanilla bean

Sift the flour together with the paper and set aside.

In a bowl put the eggs along with the contents of the vanilla bean and sugar. Whip with an electric mixer or a planetary mixer for about 16-20 minutes at medium speed to obtain a clear mixture, very swollen and frothy which, if raised, it will have to compose a sort of tape and remain visible for a few seconds before sinking. Incorporate the powders (flour and starch) pouring rain and stir gently with a spatula, from the bottom upwards, so as not remove.

Pour the mixture within a mold of 20 cm diameter, greased and floured, and gently leveled with a scraper, but without slamming or make pressure.

Bake in preheated oven in fan mode, at 165-170 degrees for about 30-35 minutes, or until a toothpick inserted in the center of the cake comes out dry. Turn off the oven and let the cake inside for 5 minutes, then sfornatelo and turn it over on a cutting board. Let cool completely before cutting.

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LEMON DELIGHT
"The lemon delight is a dessert created by pastry chef sorrentino Carmine Marzuillo, inspired by the scents, colors of his homeland, has created one of the best typical products of Sorrento, lemon, an incredible dessert, fresh, enveloping and fragrant that It goes straight to the heart. The lemon "Oval of Sorrento", which boasts the important IGP, comes with medium-large size, medium thick skin, very fragrant for the rich presence of essential oils. Its flesh is pale yellow with a highly acidic juice, rich in vitamin C. The lemon delight is known around the world, you can enjoy not only Sorrento but also the nearby Amalfi Coast. This dessert encloses the full concept of simplicity and excellence in the kitchen, as everything in this sweet revolves around the ingredient protagonist, lemon, which is used in each stage, passing and processing. To understand my land, Campania, you have to taste this amazing goodness, because only then you will see before your eyes, cobalt blue sea, the sun that warms the soul there, sunshine and generosity of its people and to end the colors and smells of places where everything is love and poetry."

Makes 4 lemon delights:

SPONGE CAKE:
3 eggs
90 g sugar, divided use
30 g flour
70 g potato starch
a teaspoon baking powder
a little grated lemon peel

FOR THE LEMON CUSTARD:
3 egg yolks
70 g sugar
30 g cornstarch
250 ml cream
200 g milk
2 peels of 1 lemon

FOR THE LEMON CREAM:
2 egg yolks
60 g sugar
60 ml lemon juice
50 g butter

FOR WET LIMONCELLO:
60 ml water
40 g sugar
100 ml limoncello
40 ml lemon juice

FOR THE LEMON ICING:
125 g Lemon Cream
250 g fresh heavy cream
60 ml fresh milk

FOR THE SPONGE CAKE:
Whip the egg whites with 45 g of sugar.

Beat separately the yolks with the remaining sugar, the lemon zest and a pinch of salt. Combine the egg whites into the creamy egg yolks, mix well and add a little at a time, gently stirring the flour and the sifted flour and a teaspoon baking powder.

Grease and flour the molds shaped dome, filled in equal parts with the compound of the cake pan.

Bake for 25-30 minutes at 150 degrees C. To check the cooking always do the toothpick test. When the basics of delight will be ready leave to cool and set aside.

FOR THE LEMON CREAM:
Work the egg yolks with the sugar, add the juice and lemon peel and pour it into a pan, cook the mixture over a low heat until it reaches the temperature of 80 degrees C. Add the butter into cubes and with the help of an immersion blender emulsified everything. Let stand in the refrigerator.

FOR THE LEMON CUSTARD:
Heat in a saucepan the milk, cream, lemon peel and bring to a boil. Turn off the heat and leave to infuse for about an hour.

Work cream to the yolks with the sugar, cornstarch and salt. Incorporate then slowly filtered milk and pour this mixture in a saucepan. Do cook over the fire until it reaches the temperature of 80 degrees C. Chill the cream, and then store it in the refrigerator. Then join it with lemon cream to create the delicious filling.

FOR THE LEMON ICING:
Whip the cream and add the remaining mixture of the two creams with you stuffed delicacies, stir gently. Add the milk and work it all up to get a smooth and homogeneous.

FOR THE SYRUP:
Pour the sugar, lemon peel and water in a saucepan, cook for 1 minute. Let cool and pour the lemon.

ASSEMBLY:
With the help of a pastry bag or a syringe to the pan base cake cakes stuffed with the two creams that you have previously mixed. With a toothpick prick the spheres pan cake and moisten without exaggerating with the syrup limoncello. Cover the delights with lemon icing a tuft of whipped cream, a bit of lemon zest.

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LEMON DELIGHT
Ingredients for 6 persons

FOR THE SPONGE CAKE (PAN DI SPAGNA) PUFFS:
5 eggs
150 gr white flour
75 gr sugar

FOR THE CUSTARD:
1 litre milk
400 gr sugar
150 gr white flour
8 egg's yolks
lemon skin
vanilla bean

FOR THE SAUCE:
1 litre milk cream
Julienne cut lemon skin
candy cherries

SPONGE CAKE:
Separate the eggs putting the yolks in a large bowl and the whites in a smaller bowl. Add the sugar to the yolks, and beat until the consistency of frosting.

Beat the whites until they stand stiff. Fold the whites into the yolk-sugar mixture. Turn it over slowly and gently until completely mixed.

Sift the flour (even if you don't usually sift flour - do it). Fold the flour slowly, a bit at a time, to the egg-sugar mixture.

Butter and flour a 9-inch cake pan. Pour in piping bag with plain tube and make many half spheres.

Bake at 160 degrees C (320 degrees F), for about 20 minutes. When done the puffs will be toasty on top, and a toothpick will come out clean.

CUSTARD:
Set all but 1/2 cup of the milk to warm over a slow burner with the vanilla bean and lemon skin.

In the meantime, lightly whisk the yolks in a bowl to break them. Strain the flour into the bowl, whisking gently, and making sure that no lumps form. Whisk in the sugar too, and then the remaining half cup of milk, keeping a wary eye for lumps.

By this time the milk on the stove will be about ready to boil. Fish out and discard the vanilla bean, and slowly whisk the milk into the egg-and-milk mixture. Stick a fork into half lemon, return the cream to the pot and the pot to the fire, and continue cooking over a low flame, stirring gently with the fork, until it barely reaches a slow boil. Count to 120 while stirring constantly and it's done. Let it cool in the refrigerator for a couple of hours, then add three parts of cream (previously whipped) and the grated skin of two lemons, then stir all together.

Empty the puffs from below and fill them up with the custard-cream mixture. Pour in a bowl roughly one litre of warm water, one shot of Strega liqueur and 1 tablespoon of sugar. Soak the puffs one by one quickly in the mixture, then place them onto a tray.

Add some milk to the remaining custard-cream mixture and cover the puffs. Use the remaining whipped cream to make little roses (using a star piping tube) on top of the puffs and add some candy cherries and julienne cut lemon skin.

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DELIZIE AL LIMONE
Source: Chef Salvatore De Riso

SPONGE:
150 gms - 3 large eggs, divided
90 gms - 1/2 cup granulated sugar
40 gms - 1 1/2 oz. all-purpose flour
25 gms - 8 tsp cornstarch
25 gms - 1/4 cup almond meal
1/2 lemon peel, grated
1/2 vanilla pod
1 pinch salt

LEMON CREAM:
40 gms - 2 egg yolks
40 gms - 1 1/2 oz. sugar
1 or 2 lemons
40 gms - 1 1/2 oz. butter

LEMON CREMA PASTICCERA:
180 gms - 3/4 cup milk
80 gms + 30 gms - 3 oz. + 1 oz. cream
80 gms - 4 egg yolks
60 gms - 1/3 cup granulated sugar
15 gms - 5 tsp cornstarch
1 pinch salt
1 lemon
1/3 vanilla bean

LIMONCELLO SYRUP:
30 gms - 1 oz.water
30 gms - 1 oz. granulated sugar
50 gms - 1 3/4 oz. Limoncello
1/2 lemon

FIILLING AND GLAZE:
Remaining Lemon Cream
Remaining Lemon Crema Pasticcera
60 gms - 1/3 cup milk
125 gms- 1/2 cup cream, whipped and lightly sweetned
30 gms - 1 oz. Limoncello

SPONGE:
Beat the egg yolks with 40 gms - 1 1/2 oz. of the sugar, grated lemon peel and scraped vanilla until pale and fluffy. Add the almond meal and mix well.

In a separate bowl, beat the egg whites with the remaining sugar and a pinch of salt. Mix together the cornstarch and flour and then sift it into the egg yolk mixture, alternating with additions of the beaten egg whites. Make sure to fold these in gently, so as not to deflate them.

Grease and coat with flour some semisphere tins and fill them till 3/4 with the batter.

Bake in a pre-heated oven at 170 degrees C (340 degrees F) for 15 minutes, or until cooked through. When ready, unmould them and keep them on a wire rack to cool down.

LEMON CREAM:
Grate the peel of the lemon and then juice it. Put the grated peel in a bowl with the lemon juice and keep it to infuse for 20 minutes.

Beat the egg yolks and sugar until pale and then add 40 gms - 1 1/2 oz. of the lemon juice and grated peel. Keep mixing. Put this mixture on a slow flame and cook it, while continuously stirring, until it reaches 80 degrees C (176 degrees F). Then remove from the fire and put the pot in a double boiler filled with cold water. Blend it with a stick mixer until smooth. Let it cool down to 50 degrees C (122 degrees F), then add the chopped butter and keep blending until smooth. Cover it with cling wrap (make sure that the cling wrap touches the surface of the cream so a skin doesn't form) and refrigerate it until completely cold.

LEMON CREMA PASTICCERA:
In a pot put the milk, cream, lemon peel, and scraped vanilla bean and bring to a boil. Then put the fire off, let it infuse for 1 hour and then filter it.

Beat the egg yolks with the sugar, cornstach and salt until pale. Then slowly add the filtered milk. Cook this mixture until it reaches 82 degrees C (180 degrees F), then cover the cream with cling wrap (make sure that the cling wrap touches the surface of the cream so a skin doesn't form) and refrigerate it until completely cold.

LIMONCELLO SYRUP:
Dissolve the sugar in the water and add the lemon peel. Bring to a boil and simmer for 1 minute. Put the fire off and let it get back to room temperature. Then filter it and add the Limoncello.

FILLING:
Mix together the Lemon Cream and the Lemon Crema Pasticcera (make sure they are both cold). Add 30 gms - 1 oz. of Limoncello and 30 gms - 1 oz. of sweetened whipped cream and mix well. Put this cream in a piping bag and fill the sponge cakes by making a little hole at the bottom (you can use a knife to make the hole and then pipe in the cream). Try and fill them as much as possible. Reserve the remaining cream.

Using a toothpick, prick the sponges on all sides and brush them with the Limoncello syrup.

GLAZE:
To the remaining cream, add 125 gms - 1/2 cup of sweetend whipped cream and 60 gms - 1/3 cup of milk to make the thick glaze. Cover the delizie with the glaze and refrigerate for a couple of hours. When ready to serve, decorate with some whipped cream and lemon zests.

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DELIZIE AL LIMONE
Lemon sponge cake from the Amalfi coast
Serves: 10

FOR THE SPONGE:
5 free range eggs, separated
1 tsp lemon juice
3/4 cup caster sugar
3/4 cup plain flour
1/4 cup cornflour or potato flour
FOR THE FILLING:
2 cups milk (full cream)
3/4 cup caster sugar
2 free range eggs
3/4 cup flour
zest of 2 lemons, finely grated
1 cup thickened cream
1/4 cup limoncello
FOR THE ICING:
2 cups milk (full cream)
3/4 cup sugar
1 Tbsp cornflour
zest of 2 lemons, finely grated
1 1/2 cups thickened cream
1/3 cup limoncello
FOR THE SOAKING SYRUP:
1 cup sugar
1/2 cup water
1/4 cup lemon juice

For the sponge cake, pre-heat oven to 180 degrees C.

Sift together the plain flour and cornflour. Using a stand mixer, whip the egg white until stiff peaks form (adding 1 tsp lemon juice half way through whipping to help the eggs whip nicely), set aside to another large bowl.

In a clean stand mixer bowl, whisk egg yolks and sugar, beat until very light and fluffy (about 10 minutes). Gently fold in the egg whites. Next, gently fold in the sifted flours. Pour into a lined and greased round spring form cake tin.

Bake for about 25 minutes, or until just cooked through. Test by inserting a skewer, as soon as it comes out clean, you know it's ready. Let cool in the tin for 5 minutes, then turn out to a wire rack to cool. Once cool, use a large serrated knife to evenly cut it in 3 pieces.

For the filling, heat milk in a pot until warm but not simmering. In a stand mixer, whisk caster sugar and eggs until pale and fluffy (about 5-10 minutes). Whisk in the flour. Next, whisk in the warm milk and lemon zest. Place mixture back in the pot, cook over a low heat, stirring constantly, until it begins to bubble and becomes thick. Remove from heat, place in a bowl and cover with cling film, so that the cling film sits directly on the filling (this will stop it from forming a skin). Refrigerate overnight.

Once cold, stir to remove any lumps and bumps. In a stand mixer, whisk the cream until stiff peaks. Gently stir in the whipped cream and limoncello.

For the icing, mix sifted cornflour, lemon zest and sugar with some of the milk in a pot and whisk until smooth. Slowly add the remaining milk, and whisk until smooth. Place pot on the stove on low heat, and cook, stirring constantly, until the mixture thickens. Remove from heat and let cool in the fridge.

Whisk the cream until stiff peaks form. Mix whipped cream and limoncello into the cooled milk mix.

For the soaking syrup, place sugar, water and lemon juice in a pan. Cook until sugar dissolves. Let cool completely.

To arrange the cake, place each of the 3 sponge layers on the bench and drizzle over the soaking syrup. Next, place 1 layer of sponge on a cake stand, and cover with 1/2 the filling. Top with a second layer of sponge, and top with remaining 1/2 of the filling. Next top with the final 3rd layer of sponge.
At this stage, you can refrigerate the cake.

To serve, pour over the icing at the last minute (it will be quite runny). Let set for 10 minutes in the fridge, and optionally you can decorate with segments of lemon, candied lemon zest, or even ribbons of fresh zest. To slice, use a large serrated knife and a swift sawing motion.