white Christmas limoncello cake
Loved it. I'm making this for the THIRD time tonight! Everyone who tried the last one said it was better than my mom's cheesecake... and that's saying a ton! A couple things though.. make sure you check it 15 minutes early. If it looks done in the over it will be OVER DONE on your plate! Tap the side of the pan with a spoon and if it jiggles as "one piece" rather than like jello, it's done. if it doesn't jiggle at all it's over done. And, If you're using a springform pan, you can put prachment paper on the bottom and it will just slide off the pan easly when it's time to cut it. And as for cutting perfect, clean pieces - run a clean, long, thin knife under hot water. Quickly dry it off with a towell and slice straight down and out. Repeat for EVERY SLICE! Yes, it will take a while - but you'll have beautiful, perfect slices. ^_^
Ingredients
We've prepared a simple shopping list so you can easily get all you need to make this show-stopping festive bake. Be sure to note down the ingredients or take a screenshot before heading to the shops.
375g unsalted butter, at room temperature, plus extra for greasing
340g caster sugar
5 large eggs
325g self-raising flour
1 tsp baking powder
100ml soured cream
25g desiccated coconut
For the filling
75g unsalted butter
75g cream cheese
300g icing sugar
2 limes, zested, plus a squeeze of juice
2 tbsp limoncello
6 tbsp lemon curd
For the frosting and decoration
150g unsalted butter, at room temperature
150g cream cheese, at room temperature
400g icing sugar
100g creamed coconut (solid block)
40g desiccated coconut
instructions
white Christmas limoncello cake
Ingredients
We've prepared a simple shopping list so you can easily get all you need to make this show-stopping festive bake. Be sure to note down the ingredients or take a screenshot before heading to the shops.
375g unsalted butter, at room temperature, plus extra for greasing
340g caster sugar
5 large eggs
325g self-raising flour
1 tsp baking powder
100ml soured cream
25g desiccated coconut
For the filling
75g unsalted butter
75g cream cheese
300g icing sugar
2 limes, zested, plus a squeeze of juice
2 tbsp limoncello
6 tbsp lemon curd
For the frosting and decoration
150g unsalted butter, at room temperature
150g cream cheese, at room temperature
400g icing sugar
100g creamed coconut (solid block)
40g desiccated coconut
instructions
- Make the cake
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line 3 x 18cm (7in) loose-bottomed cake tins. In a large bowl, beat together 375g softened unsalted butter and 340g caster sugar until light and fluffy. Add 5 large eggs, one at a time, until incorporated. Fold in 325g self-raising flour, 1 tsp baking powder, 100ml soured cream and 25g desiccated coconut.
- Bake
- Divide the mixture evenly between the prepared tins. Bake on the middle shelf of the oven for 25-30 mins, until risen and golden or until a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins then turn out the sponges onto wire racks to cool completely.
- get the full instructions @ realfood.tesco.com
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