Delizie al limone (lemon treats): a yummy Italian recipe

INGREDIENTS FOR CREAM
5 egg yolks
180g sugar
20g butter
200ml water
24g gelatin leaves
50g powdered sugar
500ml cream
50ml limoncello
2 lemons to grate the peel

 

INGREDIENTS  LIMONCELLO SYRUP
100g sugar
150ml limoncello
100ml water
zest of a lemon

 

For the sponge cake, divide the yolks from the whites. With the first, add the sugar, while in the latter a pinch of salt to help beating. After beating the egg whites, beat the egg yolks well with the sugar. Then combine the two mixtures and mix them at lowest speed. Add the sifted flour to the mixture and mix it all by slowly kneading it by hand. Then add the zest of the two lemons and turn them right. Insert the dough into the silicone pans and place in a hot oven at 180°C (360°F) for 15 minutes. Then make a hole in the lower part of each treat and slightly empty it out to add the filling. In a saucepan put water, limoncello and lemon peel: boil for a couple of minutes. Switch off as soon as it has reached a boil and wait for it to cool down: remove the peel. For the filling, put a little water to soften the gelatin leaves. Separately put water, limoncello and the zest of the two lemons with the sugar in a saucepan and then bring to a boil. Remove the zest and allow to cool. Beat well the 5 egg yolks and add them in the water with the cool limoncello. Put everything on the stove and cook over low heat. Finally add melted gelatin and add it to the cream. Once the filling is ready, allow it to cool and thicken well keeping it in the fridge or freezer. Then prepare the cream with icing sugar.