Limoncello Berry Supreme

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Preheat oven to 350 degrees. Grease and flour three 9inch round cake pans and set aside.

LEMONY LIMONCELLO CAKE

4 cups cake flour (must be cake flour will not work with all purpose flour)

1 Tbsp plus 1 tsp Baking Powder

3/4 tsp salt

1 cup butter, room temperature

2 cups sugar

1-1/3 cups milk, room temperature

1 tsp lemon extract

1 tsp vanilla

1/4 cup limoncello

8 large egg whites, room temperature

Sift together cake flour, baking powder and salt into a medium bowl, set aside. In bowl of mixer place butter and beat on medium until butter is creamy and light in color. Slowly add sugar and continue to beat till completely combined and once again light in color. In a glass measuring cup combine Milk, lemon extract, vanilla and limoncello. Add flour mixture in thirds alternating with 2 equal parts of milk mixture, mixing after each addition just until smooth.

With Clean beaters and in a different bowl beat egg whites until soft peaks form. Stir about 1/4 of your egg whites into your batter and then fold the rest of your egg whites in with a rubber spatula. Divide batter evenly among your 3 already prepared pans and bake at 350 degrees for 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven when and let cool for 10 minutes in pans on wire racks. After 10 minutes flip cakes out of pan back on to wire racks and let cool completely.

Lemony Berry Filling

1 cup sliced strawberries

1 cup raspberries

1 cup blackberries

1/2 cup limoncello

1/4 cup orange juice

1 (3oz) package instant lemon pudding mix

1 cup whole milk

1 cup heavy whipping cream

In a bowl place berries, limoncello and orange juice, cover and let set on counter for about 30 minutes.

In bowl of mixer with whisk attachment beat pudding mix, milk and heavy cream, whisk until you get a thick filling consistency.

WHIPPED CREAM FROSTING

1 (8oz) block cream cheese, room temperature

1/2 cup powdered sugar

1 tsp lemon extract

2 cups heavy cream

In a cold bowl with a cold whisk attachment whisk cream cheese, sugar and extract until fluffy. Slowly add heavy cream and continue to whisk until stiff .

ASSEMBLY and extras

1/4 cup sliced strawberries

1/4 cup raspberries

1/4 cup blackberries

Place one layer of cake on cake board, fill with half of your lemon pudding and half of your berries that have been soaking. Place second layer of cake on top, fill with other half of your lemon pudding and boozey berries. Stack last cake on top. Let set for about 30 minutes in fridge. Frost with whipped cream frosting and top with mixed berries. Store in fridge until ready to serve. ENJOY!! 🙂

 

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Lemon Raspberry Cheesecake

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Preheat oven to 325 degrees. Line the bottom of your 9 inch springform pan with parchment paper and lightly spray with nonstick spray. Set aside.

CHEESECAKE

2 cups lemon shortbread cookie crumbs

2 Tbsp sugar

1/2 cup butter melted

4-8 ounce blocks of cream cheese softened to room temperature

1-1/3 cups sugar

2 Tbsp cornstarch

2 tsp vanilla

1 tsp lemon extract

2 Tbsp fresh lemon zest diced fine

3 eggs

1 cup heavy whipping cream

In a small bowl place cookie crumbs and sugar add melted butter and stir to all crumbs are coated. Place in the bottom and 1/2 inch up sides of spring form pan and place in the freezer while you make your filling.

In bowl of mixer place cream cheese and beat until cream cheese is fluffy. Add sugar,cornstarch,vanilla,lemon extract and zest beat  until combined well. Turn mixer down to lowest speed and add eggs one at a time just until each egg is combined. Turn off mixer and by hand stir in whipping cream. Pour into prepared crust and bake at 325 degrees for 75-80 minutes. Remove pan from oven and set on a rack. Let cool for 15 minutes and then run a knife around edge of pan. Continue to cool for another 45 minutes on rack and then place in fridge to set at least 4 hours.

LEMON CURD

3 ounces butter, room temperature

1 cup sugar

2 eggs plus 2 egg yolks

2/3 cup fresh lemon juice

1 tsp lemon zest diced fine

In bowl of mixer place butter and sugar, beat for about 2 minutes. Slowly add eggs and egg yolks beat for about 1 minute. Slowly stir in the lemon juice. Your mixture will look curdled but don’t worry it will be come smooth. Transfer in a medium sauce pan and cook on low heat until becomes smooth. Turn heat up to medium and stirring constantly cook until curd thickens about 15 minutes. Remove from heat and stir in zest. Place into a bowl and cover with plastic wrap making sure your plastic wrap touches the top of the curd so you don’t get a skin. Place in fridge and let cool completely.

12 ounces fresh raspberries rinsed and patted dry.

Once your cheesecake as firmed up (about 4 hours in the fridge) Place completely cooled lemon curd on top of cheesecake. On top of lemon curd arrange your raspberries. Place in fridge until ready to serve.

ENJOY!! 🙂