Sunday, February 9, 2014

Positano Positively Delicious Cream Cake!

This could also be called, Limoncello Cream Cake, but my title is more fun to say and a more accurate description!  This is definitely one of those make ahead desserts that is completely worth the wait and that will have your guests begging for the recipe!  It is 100% pure moist deliciousness...and did I mention it has Limoncello in it?!  Not just in it, but in EVERY layer and molecule!  Starts with a cake soaked bottom layer, topped with a dense mousse layer and finished with a creamy whipped topping layer, all laced with the Amalfi Coasts golden elixir!

Let's start with the star of the show, Limoncello!  I can't remember where or when I first tasted Limoncello but I was a fan from the start.  It is an intense, smooth, aperitif made with lemons that goes down so smooth and is a delicious sipping liqueur.  My wife and I were blessed to celebrate our 20 year wedding anniversary in Italy last year and enjoyed Limoncello all over but was most excited to taste it where it all started, in the Amalfi Coast!  That is where we bought these great little sipping cups, beautifully painted ceramic gems from Positano.  Every time we taste a sip we are transported to that magical beautiful land where lemons are gi-normous and treasured and enjoyed in all things food and drink!  All right, let's get started....

First, spray your favorite deep dish lasagna pan with non stick spray and preheat oven to 350 degrees.
In a mixing bowl, add your box of cake mix and your box of cook and serve lemon pudding.
To that add 1 1/3 cup water and 2 tablespoons vegetable oil.
Add 1 whole egg and 2 egg whites and turn mixer on medium speed.

Add 2 tablespoons of Limoncello to mixture and continue to let mix for 2 minutes.
Pour cake batter into lasagna pan and cook at 350 for 30 minutes or until knife comes out clean when inserted into middle of cake.  When done, take cake out and place somewhere to cool.
When cake is cooled, use fork tines to prick entire cake surface all around.  We are doing this to allow the delicious soaking liquid we are making next to seep into every nook and cranny.  Pretend like you are a bird doing jumping jacks on this cake and prick, prick, prick!  Don't worry if it looks like it was shot by bullets when you are done.  This layer is going to be covered and you want to make sure this cake is going to soak everything in!
Time to make the soaking liquid...in a small sauce pan, add the 2/3 cup water, the sugar and lemon extract.
Next add the zest of two lemons directly into pan.  Cook over medium heat until sugar is completely dissolved.  Continue cooking until liquid comes to a boil.  Remove pan from heat and add the 8 tablespoons of Limoncello and let sit for a couple of minutes.
Stir everything in the pot a couple of times and then pour that heavenly goodness all over the cake  so that everything is covered and gets saturated.  Place in fridge until ready to assemble everything.
Mmmmmm, I could eat it like this but hold on it's worth the wait!!!


In a clean mixing bowl, add the 3 cups of mascarpone cheese and start to mix until smooth.  This is why you need the cheese to be room temperature.  If you do not allow it to be room temperature than it will be a lumpy mess.  If you let it get to room temperature, it will be this smooth satiny lemon goodness you want it to be!  Once the mascarpone cheese has started turning smooth and creamy, add the granulated sugar and the lemon extract.  Next, add the jar of lemon curd and continue to mix until all is incorporated.  When just about there, add the Limoncello.  Place entire bowl in fridge and let sit until you are ready to assemble the cake (at least a couple of hours).
 
For the last layer, in a clean mixing bowl, add the heavy whipping cream, vanilla extract, and sugar and beat until it starts to get thick.  Once it almost starts looking like whipped cream, add the Limoncello and continue mixing until thick whipped cream.
When ready to assemble, drop large amounts of lemony mousse all over top of chilled cake.  Once it is all on top, smooth with a metal spatula or knife to make sure it is evenly covered all over cake.
Last step is to cover entire surface with the lemony whipped cream.  Place entire cake in fridge and let sit overnight.

When ready to serve, cut thick slices and serve with a spatula.  This is definitely one of those desserts you want to savor and lick every moistened crumb off your plate!  Bellissimo!!!!

POSITANO POSITIVELY DELICOUS CREAM CAKE RECIPE:
(YOU WANT TO MAKE THIS IN ADVANCE SO IT CAN SIT IN FRIDGE OVERNIGHT!)

1 Box Deluxe Moist WHITE cake mix
1 4.5 oz box of Cook and Serve Lemon Pudding
1 whole egg and 2 egg whites
2 tablespoons vegetable oil
1 1/3 cup water
2 tablespoons Limoncello liqueur

2/3 cup water
6 tablespoons granulated sugar
2 tablespoons lemon extract
8 tablespoons Limoncello liqueur

3 cups mascarpone cheese, room temperature
1 small jar lemon curd
1/2 cup granulated sugar
1 tablespoon lemon extract
1 tablespoon Limoncello liqueur

2 cups cold heavy whipping cream
1 teaspoon vanilla extract
4 tablespoons granulated sugar
1 tablespoon Limoncello liqueur

First, spray your favorite deep dish lasagna pan with non stick spray and preheat oven to 350 degrees.
In a mixing bowl, add your box of cake mix and your box of cook and serve lemon pudding.  To that add 1 1/3 cup water and 2 tablespoons vegetable oil.  Add 1 whole egg and 2 egg whites and turn mixer on medium speed.  Add 2 tablespoons of Limoncello to mixture and continue to let mix for 2 minutes.

Pour cake batter into lasagna pan and cook at 350 for 30 minutes or until knife comes out clean when inserted into middle of cake.  When done, take cake out and place somewhere to cool.

When cake is cooled, use fork tines to prick entire cake surface all around. 

In a small sauce pan, add the 2/3 cup water, the sugar and lemon extract.  Next add the zest of two lemons directly into pan.  Cook over medium heat until sugar is completely dissolved.  Continue cooking until liquid comes to a boil.  Remove pan from heat and add the 8 tablespoons of Limoncello and let sit for a couple of minutes.  Stir everything in the pot a couple of times and then pour that heavenly goodness all over the cake  so that everything is covered and gets saturated.  Place in fridge until ready to assemble everything.

In a clean mixing bowl, add the 3 cups of mascarpone cheese and start to mix until smooth.  This is why you need the cheese to be room temperature.  Once the mascarpone cheese has started turning smooth and creamy, add the granulated sugar and the lemon extract.  Next, add the jar of lemon curd and continue to mix until all is incorporated.  When just about there, add the Limoncello.  Place entire bowl in fridge and let sit until you are ready to assemble the cake (at least a couple of hours).
 
For the last layer, in a clean mixing bowl, add the heavy whipping cream, vanilla extract, and sugar and beat until it starts to get thick.  Once it almost starts looking like whipped cream, add the Limoncello and continue mixing until thick whipped cream.

When ready to assemble, drop large amounts of lemony mousse all over top of chilled cake.  Once it is all on top, smooth with a metal spatula or knife to make sure it is evenly covered all over cake.

Last step is to cover entire surface with the lemony whipped cream.  Place entire cake in fridge and let sit overnight.  When ready to serve, cut into large squares and serve with a spatula, enjoy!

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