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Bolo de Limão Siciliano e Creme de Leite

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 pieces
Calories 450
A zesty lemon cake with creamy topping, combining fresh Sicilian lemon flavors with a light, fluffy texture.

Ingredients

Dairy

  • 300 g creme de leite fresco/pasteurizado (49% gordura)

Flours

  • 240 g farinha de trigo

Sugars

  • 200 g açúcar cristal
  • 150 g açúcar de confeiteiro impalpável

Dairy & Condensed

  • 180 g leite condensado
  • 30 mL suco de limão siciliano (cerca de 1 limão siciliano)
  • 30 mL suco de limão siciliano (cerca de 1 limão siciliano)

Eggs

  • 3 units ovos

Leavening Agents

  • 15 g fermento químico em pó
  • 3 g bicarbonato de sódio

Salt & Flavorings

  • 6 g sal refinado
  • 5 mL extrato de baunilha (opcional)

Lemon Zest & Juice

  • 2 units limões sicilianos (raspas da casca)
  • 45 mL suco de limão siciliano (cerca de 1 limão siciliano)

Optional Alcohol

  • 50 mL shochu de yuzu (ou limoncello; opcional)
  • 20 g semente de papoula (4 c. chá + para decorar (opcional))

Instructions 

  • Preheat oven and prepare the batter by mixing dry ingredients, then add wet ingredients and lemon zest.
  • Pour batter into a prepared baking pan and bake until golden and cooked through.
  • Prepare the cream by whipping the creme de leite and folding in lemon juice and optional yuzu shochu.
  • Assemble the cake with the cream and decorate with poppy seeds and lemon zest.

Notes

For a richer flavor, let the cake rest overnight before serving.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: Brazilian
Keyword: lemon