LIMONCELLO CRUMBLE CAKE (SBRICIOLATA AL LIMONCELLO)

Limoncello Sbriciolata is a fresh and incredibly good dessert filled with a delicate and very fragrant limoncello cream.

A delicious dessert that is to be served cold, perfect for spring and summer, but nothing prevents you from making it during the year as well, as long as the citrus fruits are fresh and juicy!

Why You’ll Love This Recipe

• Refreshing Flavors: A bright and zesty lemon cream with a hint of limoncello.
• Textural Contrast: A crumbly shortcrust base and topping complement the silky cream filling.
• Make-Ahead Dessert: Best when prepared in advance, perfect for gatherings.

Cooking Time

• Preparation Time: 30 minutes
• Cooking Time: 40 minutes
• Total Time: 1 hour 10 minutes (plus chilling time)
• Servings: 6–8

Ingredients

For the Crumb Base:

• 2 cups all-purpose flour
• ½ cup almond flour (or substitute with more all-purpose flour)
• 1 large egg
• ¾ cup granulated sugar
• ½ cup cold butter, chopped
• 1 teaspoon baking powder
• Zest of 1 lemon
• Pinch of salt
• 1 tablespoon chopped pistachios (optional)

For the Lemon Filling:

• 1 ¼ cups whole milk
• 3 ½ tablespoons fresh cream (or substitute with more milk)
• 3 egg yolks
• ½ cup granulated sugar
• Zest of 1 large lemon
• 3 tablespoons Limoncello liqueur
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch or potato starch

Step-by-Step Method

1. Prepare the Lemon Cream

1. In a mixing bowl, beat the egg yolks, sugar, and lemon zest at high speed for about 2 minutes until the mixture is foamy and tripled in volume.
2. Add 2 tablespoons of Limoncello, then gradually incorporate the sifted flour and cornstarch while mixing.
3. Heat the milk and cream in a saucepan over medium heat until it begins to boil.
4. Pour the egg mixture into the boiling milk without stirring immediately. Let bubbles form, then remove from heat and stir with a whisk until the cream thickens.
5. If needed, return the saucepan to low heat while stirring to achieve the desired thickness.
6. Transfer the cream to a dish, add another tablespoon of Limoncello, stir, and cover with clingfilm directly on the surface. Refrigerate until cool.

2. Prepare the Shortcrust Pastry

1. On a sheet of baking paper, combine all-purpose flour, almond flour, baking powder, butter, sugar, egg, lemon zest, and salt.
2. Use your hands to crumble the mixture into a coarse, sandy texture.

3. Assemble the Cake

1. Line an 8-inch springform pan with baking paper.
2. Press half of the shortcrust mixture into the bottom of the pan, forming edges to hold the filling.
3. Spread the cooled lemon cream over the base.
4. Sprinkle the remaining shortcrust mixture over the filling, covering it completely.
5. Optionally, sprinkle chopped pistachios over the top for added texture.

4. Bake and Chill

1. Preheat the oven to 180°C (350°F). While preheating, chill the assembled cake in the refrigerator for 15 minutes.
2. Bake on the middle rack for about 35 minutes, then place on a wire rack for the last 5 minutes to lightly brown the top.
3. Remove from the oven and cool at room temperature for 1 hour, then refrigerate for at least 30 minutes before serving.

Tips

• Citrus Freshness: Use freshly grated lemon zest and high-quality Limoncello for the best flavor.
• Texture Perfection: Ensure the shortcrust remains crumbly for a delightful contrast to the smooth filling.
• Storage: Store in the refrigerator for up to 3 days; the cake tastes even better the next day!

Nutritional Information (Per Serving)

Buon Appetito! Enjoy the refreshing taste of Limoncello Sbriciolata, a perfect balance of creamy filling and crumbly crust that’s sure to delight at any gathering.

Limoncello Crumble Cake Recipe

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Equipment

• 8-inch springform pan

Ingredients

  

For the crumb base:

• 2 cups all-purpose flour
• 1/2 cup almond flour or substitute with more all-purpose flour
• 1 large egg
• 3/4 cup granulated sugar
• 1/2 cup cold butter
• 1 teaspoon baking powder
• Zest of 1 lemon
• Pinch of salt
• 1 tablespoon chopped pistachios optional

For the lemon filling:

• 1 1/4 cups whole milk
• 3 1/2 tablespoons fresh cream or substitute with more milk
• 3 egg yolks
• 1/2 cup granulated sugar
• Zest of 1 large lemon
• 3 tablespoons Limoncello liqueur
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch or potato starch

Instructions

 

• First, prepare the lemon cream:
• Beat the egg yolks with the sugar and lemon zest at high speed with an electric mixer for about 2 minutes, until the mixture is foamy and has tripled in volume.
• Add 2 tablespoons of limoncello, then gradually incorporate the sifted flour and cornstarch while continuing to mix.
• Mix well until the mixture is fully combined.
• In a saucepan, heat the milk and cream over medium heat until it starts to boil.
• Prepare the lemon cream:
• Once the milk mixture boils, pour the egg mixture into the saucepan, but do not stir immediately.
• Wait for bubbles to form, then remove the saucepan from the heat and stir with a whisk.
• The cream will thicken almost instantly and is ready.
• If the cream is still too soft, you can put it back on the heat for a few seconds while stirring, but this is usually not necessary.
• Transfer the cream to a chilled serving dish, add another tablespoon of lemon juice, mix well, cover with clingfilm directly on top, and place in the refrigerator while still warm to cool quickly.
• Next, prepare the shortcrust pastry: On a sheet of baking paper, combine the flour, sifted baking powder, almond flour, cold chopped butter, sugar, egg, lemon zest, and salt.
• Using your hands, crumble the mixture until it forms a crumbly dough.
• Assemble the lemon crumble cake: Line a baking sheet with baking paper.
• Press half of the shortcrust pastry into the baking dish, creating edges to hold the filling.
• Pour the cooled lemon cream filling over the base.
• Sprinkle the remaining shortcrust pastry mixture to completely cover the filling.
• Optionally, sprinkle with chopped pistachios.
• Bake and finish: Place the cake in the refrigerator for 15 minutes while preheating the oven to 180°C (350°F).
• Bake for about 35 minutes on the middle rack, then turn on the wire rack for the last 5 minutes to lightly brown the top.
• The cake is ready when the top is lightly browned.
• Remove from oven and let cool for about 1 hour, then refrigerate for at least 30 minutes.
• Serving:
• Serve the limoncello cake cold.
• It is best when prepared in advance and is even more delicious the next day!
• The cake can be stored in the refrigerator for up to 3 days.