Photograph of the finished Delizia al limone

Italy · Bánh vòm kem chanh Amalfi

Delizia al limone

2 hr Hands-on time + 4 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 20
  • Photograph of Sugar Sugar 1.4 lb
  • Photograph of Yellow lemons Yellow lemons 12
  • Photograph of Fresh milk Fresh milk 5 ⅛ cups
  • Photograph of Fresh cream Fresh cream 4 ¼ cups
  • Photograph of Cornstarch Cornstarch 4.2 oz
  • Photograph of Orange liqueur Orange liqueur ⅔ cup
  • Photograph of Unsalted butter Unsalted butter 4.2 oz

Method

  1. 1 Beat the eggs with sugar for 12 minutes until fluffy, then mix in the flour and bake in a dome-shaped pan for 22 minutes.
  2. 2 Cook the custard with milk, egg yolks, cornstarch, and lemon zest for 8 minutes.
  3. 3 Mix the cooled egg cream with the whipped cream to make a smooth lemon cream.
  4. 4 Hollow out the center of the domed pastry, then drizzle with orange liqueur syrup and fill with lemon cream.
  5. 5 Cover the cake with the remaining, more diluted lemon cream.
  6. 6 Refrigerate for 4 hours to allow the topping to set; serve immediately to prevent the cream from melting and dripping onto the plate.

With an appliance

  • Air fryer 2 hr 44 min

    Replace the dome-shaped baking step in step 1: spray the mold with oil, run the hot air boiler at 195 degrees for 14 minutes, and rotate the tray after 7 minutes; the domes will bake quickly, do not flip, and divide into batches.

Start cooking