Limoncello sponges

INGREDIENTS

• 4 eggs;
• 180 g sugar;
• 200 ml of sunflower seed oil;
• 250 g 00 flour;
• 90 ml of limoncello (the original recipe calls for about 180 ml of limoncello, but having children at home I halved the dose);
• 90 ml of milk;
• A sachet of baking powder

For the custard:

• 300 ml of milk;
• 3 egg yolks;
• 100 g sugar;
• 60 g corn starch;
• The grated zest of 1 lemon.

STEP

1. First prepare the custard:
2. Place a saucepan with the milk on the heat, pour in the zest of a lemon and bring to the boil;
3. Take a bowl, pour in the egg yolks, add the sugar and whisk;
4. Add the starch and mix, then pour in two ladles of boiling milk and mix everything together:
5. Then pour the egg mixture into the remaining milk and whisk until the cream is thick;
6. Turn off, pour into a bowl, cover with cling film and leave to cool;
7. Let’s prepare the sponges:
8. Mix the sugar and eggs for 5 minutes, then add the oil and continue to mix, then the flour, the limoncello, the milk and finally the sifted yeast;
9. Pour a little mixture into the paper cups (less than half), place them on a muffin tray and bake at 180 degrees (pre-heated oven) for 15 minutes, test with a toothpick;
10. Remove from the oven and let cool;
11. Once they have cooled, cut off the top and hollow them out a little;
12. Fill a pastry bag with custard and stuff our sweets;
13. Close with the top part that we cut off, sprinkle with icing sugar and… DEVOUR!!

INGREDIENTS

• 4 eggs;
• 180 g sugar;
• 200 ml of sunflower seed oil;
• 250 g 00 flour;
• 90 ml of limoncello (the original recipe calls for about 180 ml of limoncello, but having children at home I halved the dose);
• 90 ml of milk;
• A sachet of baking powder

For the custard:

• 300 ml of milk;
• 3 egg yolks;
• 100 g sugar;
• 60 g corn starch;
• The grated zest of 1 lemon.

STEP

1. First prepare the custard:
2. Place a saucepan with the milk on the heat, pour in the zest of a lemon and bring to the boil;
3. Take a bowl, pour in the egg yolks, add the sugar and whisk;
4. Add the starch and mix, then pour in two ladles of boiling milk and mix everything together:
5. Then pour the egg mixture into the remaining milk and whisk until the cream is thick;
6. Turn off, pour into a bowl, cover with cling film and leave to cool;
7. Let’s prepare the sponges:
8. Mix the sugar and eggs for 5 minutes, then add the oil and continue to mix, then the flour, the limoncello, the milk and finally the sifted yeast;
9. Pour a little mixture into the paper cups (less than half), place them on a muffin tray and bake at 180 degrees (pre-heated oven) for 15 minutes, test with a toothpick;
10. Remove from the oven and let cool;
11. Once they have cooled, cut off the top and hollow them out a little;
12. Fill a pastry bag with custard and stuff our sweets;
13. Close with the top part that we cut off, sprinkle with icing sugar and… DEVOUR!!