Sovrano Limoncello Cake


For 6-8 people

  • 450 g shortcrust pastry
  • 4 lemons
  • 175 g caster sugar
  • 3 egg yolks
  • 30 g butter
  • 1 layer of sponge cake with a diameter of 20 cm
  • 4 tablespoons apricot jam
  • 50ml of Sovrano Limoncello Original
  • some mint leaves
  • butter mold
  • flour for the mold


Preheat the oven to 180°C. Grease and flour a tart mold with a diameter of 22-24 cm.
Roll out the pastry and line the mold. Lightly prick bottom with a fork and bake at 180°C, and cook for 25-30 minutes.

Meanwhile prepare the cream:
Wash and dry two lemons and grate the peel, squeeze, filter the juice of the lemons into a bowl.

Beat the egg yolks in a bowl with 100 g of sugar. In a small saucepan, stir together the lemon zest with 75 g of sugar, add the lemon juice and bring to a boil over low heat.
Stir in the egg mixture and sugar, return to boil, remove from heat at this point, away from heat, add the butter.

Let cool.

Turn out the base of puff pastry, spread the bottom with apricot jam, and overlay the thin layer of sponge cake, and sprinkle with Sovrano Limoncello.

Cover with the lemon cream and decorated with slices cut from remaining lemon and some mint leaves washed and dried.

Enjoy Sovrano Limoncello cake

Sovrano Limoncello

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