I am fond of pastries that require little coking time and are still delicious.
Cake dough is very simple in cooking, but remember that all ingredients combine best when they are of room temperature.
The best way to soak the pastries is with warm syrup when the pastries theirselves are well cold. In this way cupcake dough will absorb the syrup better.
Lemon cake is a base that you can supplement with berries, caramelized peaches, or apples.
In my blog you will find master classes that will be interesting for both beginners and professionals.
I am a practicing confectioner and I will teach you how to make delicious and exquisite confections at home.
Method of cooking for the cake
Melt the butter.
Beat eggs with sugar. Pour milk, mix.
Little by little add sifted dry ingrediets.
At the end, add melted butter. Grate the lemon peel. Mix everything.
Grease a 24/10 cm mold (the size may vary for a few cm) with butter and sprinkle with flour.
Pour the cake mixture in the mold. Bake for 30-40 minutes at a temperature of 180 °C. Cool down.
Method of cooking for syrup
Heat lemon juice with sugar till it starts boiling.
Cool to 60°C and pour in the Limoncello.
Soak cooled cake with warm syrup.