By: Rossella Rago
When my Mamma Angela’s birthday was coming up I knew I wanted to make her a special cake. I decided to combine the two things she loves the most, my fresh lemon curd as a filling and raspberry cream cheese as a frosting.

I started with my favorite basic Pan di Spagna (Italian sponge cake) and soaked the layers in limoncello for a special twist! You can use any liqueur you want instead or use lemonade for a non alcoholic version.
Decorating it with a ton of fresh raspberries makes the presentation simple & elegant.
For the Cake:
3/4 cup 00 flour or all purpose flour
3/4 cup cornstarch
1 cup granulated sugar
6 ;arge eggs (room temperature)
2 lemons, zest only
1/2 teaspoon vanilla extract
pinch of salt

For the Filling:
2 cups fresh lemon curd (see recipe below)
1 cup limoncello

For the Frosting:
24 ounces fresh or frozen raspeberries
2 cups confectioners sugar
8 ounces unsalted butter
16 ounces cream cheese, softened
1 teaspoon lemon juice

See the Full recipe => https://cookingwithnonna.coml

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