Panettone Cake With Limoncello – a delicious recipe with egg yolks, sugar, limoncello, milk, panettone, icing sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
you will need a 9inch deep dish cake pan,coated with butter.
2
preheat oven to 180 celcius.
3
1.whisk together the egg yolks,1/2 cup limoncello,sugar and milk until light and fluffy.
4
2.place a layer of panettone on the bottom of your cake pan.pour 1/4 of the egg yolk mixture over top,add another layers of panettone and another 1/4 of the egg yolk/milk mixture.
5
3.keep layering until all the panettone and yolk mixture is gone.
6
4.press done panettone to make sure all is covered with liquid.
7
5.put in the oven for 30-40 minutes,or until liquid has set.
8
put in fridge overnight,or for at least 5 hours.
9
To serve:.
10
flip cake over onto a platter,sift icing sugar over entire cake.
11
mix 1/4 cup limencello with mascarpone and serve with cake slice.
650
kcal
Calories
44
g
Fat
34
g
Carbs
29
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 7 egg yolks, 4 tablespoons sugar, 3/4 cup limoncello, 3 cups milk, and more.
Yes, Panettone Cake With Limoncello falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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