Mini lemon sponge cakes

Votes: 2

Time: 5 hours 45 minutes
Complexity: average
Quantity: 6 cakes

Individual mini-cakes, or cream-filled cupcakes, are a fun alternative to a larger cake. They're arranged on a platter, decorated like a cake, and look very festive. The cupcakes are made with a lemon sponge cake, baked without baking powder or soda, but are incredibly fluffy, airy, and light thanks to the dough being mixed with special cake flour and separately whipped egg whites. The cupcake filling, which also serves as the glaze, is a lemon custard with a bright citrus flavor, thanks to limoncello liqueur, lemon curd, and lemon juice. Each mini-cake is topped with whipped cream and candied lemon peel before serving. Their refreshing flavor makes a wonderful end to a festive dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cupcakes

1 tbsp. cake flour + extra for sprinkling the pan
2 tbsp (30 g) butter, melted, plus extra for greasing the pans
4 large eggs, separated from yolks; room temperature
2/3 cup sugar
1 tsp vanilla extract
Finely grated zest of 2 lemons
1/8 tsp salt

Filling and glaze

1 and 1/4 cups + 5-6 tablespoons whole milk
1/4 cup sugar
3 large egg yolks
2 tablespoons cornstarch
1/8 tsp salt
1 tbsp (15 g) butter
1/2 tsp vanilla extract
1/3 cup lemon curd
1 tbsp. l. limoncello liqueur
1 tbsp. freshly squeezed lemon juice
0.5 cups heavy cream

Lemon syrup

2/3 cup water
1/3 cup sugar
Finely grated zest of 1 lemon
1/3 cup limoncello liqueur

Decoration

0.5 cups heavy cream
2 teaspoons of sugar
Candied lemon peel

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake flour, lemon cream, limoncello liqueur, candied fruit, eggs, cream, milk

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Grease and flour a 6-cup muffin tin. In a large bowl, beat the egg yolks, 1/3 cup sugar, vanilla, and lemon zest with a mixer on medium speed until fluffy and pale, 3-6 minutes. Meanwhile, bring a few inches of water to a boil in a medium saucepan, then turn off the heat.
In a large heatproof bowl, combine the egg whites and salt and set the bowl over the saucepan (it shouldn't touch the water). Beat with clean, dry beaters on medium speed until soft peaks form, about 1 minute. Then increase the mixer speed to medium and gradually beat in the remaining 1/3 cup sugar. Continue beating until stiff peaks form, another 2-3 minutes. If the mixture becomes too hot, remove the bowl from the saucepan.

Bake some cupcakesUsing a silicone spatula, gently fold the beaten egg whites into the yolk mixture in four additions, alternating with the sifted flour. It's okay if streaks appear on the surface of the batter. Don't overbeat it. Transfer 1/2 cup of batter to a small bowl and stir in the melted butter, then gently fold it back into the batter. Divide the batter evenly among the cupcakes. Bake until the cupcakes spring back in the center when lightly pressed, 18-20 minutes. Cool in the pan on a wire rack for 5 minutes, then run a knife around the edges of the cupcakes and turn them out onto a wire rack to cool completely.
Prepare the fillingMeanwhile, place a fine-mesh sieve in a bowl and set the bowl in another large bowl filled with ice water. In a separate medium bowl, whisk together 1/4 cup milk, 2 tablespoons sugar, the egg yolks, and cornstarch until smooth. Heat 1 cup milk, 2 tablespoons sugar, and salt in a small saucepan over medium heat until steaming, whisking constantly to dissolve the sugar. Gradually pour the hot milk into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook, whisking frequently, until thickened, 2-3 minutes, then continue whisking for another 30 seconds. Remove from heat and stir in the butter and vanilla.
Immediately strain the mixture into a bowl of ice water and let it cool, stirring occasionally, until it's lukewarm. Remove the bowl from the ice water, place a piece of plastic wrap directly on the surface of the frosting, and refrigerate until completely chilled. When the cupcakes are done, fold in the lemon curd, limoncello, and lemon juice. In a medium bowl, whip the heavy cream until stiff peaks form and fold it into the filling.
Prepare lemon syrupIn a small saucepan, combine water, sugar, and lemon zest. Bring to a boil, stirring constantly to dissolve the sugar, then remove from heat. Stir in limoncello liqueurLet the syrup cool.
Fill the cupcakes with fillingTrim the puffed tops off each cupcake to create a flat surface (this will be the bottom). Using a small knife, cut a 4cm-wide hole in each cupcake; scoop out some of the crumb to create a cavity. Brush the inside with lemon syrup, then fill with lemon filling, reserving some for the glaze. Close the hole with crumb. Brush the entire surface of each cupcake with syrup, using all of it.
Frost the cupcakesPlace the cupcakes cut-side down on a wire rack set on a baking sheet. Stir 5-6 tablespoons of milk into the reserved lemon filling. Spoon the glaze over each cupcake to coat completely. Transfer to a serving plate and refrigerate, uncovered, for at least 4 hours or overnight.
Decorate the cupcakesIn a medium bowl, beat the cream and sugar until stiff peaks form. Transfer the whipped cream to a piping bag fitted with a star tip and pipe it around and on top of each cupcake. Garnish with candied lemon peel.