The recipe for the preparation of the Limonchello cake:
\nIngredients:
\n– 250 grams of flour
\n– 100 grams of butter
\n– 100 grams of sugar
\n– 2 eggs
\n– 1 teaspoon of baking powder
\n– 1 lemon (peel and juice)
\n– 50 milliliters of Limonchello
\n– 250 grams of marzipan
\n– powder for decoration
\nRecipe description:
\n1. In a large bowl, combine flour, butter, sugar, eggs, baking powder and grated peel of one lemon. Mix well to get a homogeneous dough.
\n2. Divide the dough into two equal parts. Leave one part in a bowl, and transfer the other to a working surface sprinkled with flour.
\n3. To the main part of the dough in a bowl, add lemon juice and lemoncello, mix thoroughly. It will be a filling for cakes.
\n4. Roll out the rest of the dough for a thickness of about 5 millimeters. Cut round muffins out of it using a mold or glass.
\n5. Put the half filling on each cupcake and turn it into the pie, covering the filling well.
\n6. Put the cakes on a baking sheet covered with parchment paper, and send it to the oven for 15-20 minutes heated to 180 degrees, until the cakes become golden.
\n7. After baking, leave the cakes to infuse for 10 minutes, then put them on the grille for complete cooling.
\n8. Roll marzipan into a thin layer and cut out small circles from it, which decorate the tops of the cakes.
\n9. Sprinkle cakes before serving. Ready-made cakes can be stored in a container in a cool place for up to 3-4 days.
\nKey words: cake, lemoncello, lemon, marzipan, pastries, dessert, recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"
The recipe for the preparation of the Limonchello cake: Ingredients: – 250 grams of flour – 100 grams<\/p>\n","protected":false},"author":1,"featured_media":592,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,1],"tags":[6,3,4,5],"yoast_head":"\n