Summer Berry Pinocchio Cake with Lemoncello
- 2 1/4 cups (285g) all-purpose flour
- 1 3/4 cups (210g) granulated sugar
- 1 3/4 cups (425ml) whole milk
- 1 3/4 cups (220g) strawberries, hulled and sliced
- 1 cup (240ml) heavy cream
- 1 cup (120g) raspberries
- 10 1/2 tablespoons (150g) unsalted butter, softened
- 5 large egg yolks
- 2 tablespoons (30ml) Limoncello
- 1 1/2 teaspoons baking powder
1. Preheat your oven to 350°F (180°C). Line a 9-inch (23cm) springform pan with parchment paper, making sure to cover the entire surface.
2. In a large mixing bowl, whisk together 2 1/4 cups (285g) of flour, 1 teaspoon of baking powder, and 1 cup (200g) of sugar until well combined. Add 1/2 cup (115g) of softened butter and mix until the dough comes together in a cohesive mass.
3. Press the dough evenly into the prepared pan, making sure to cover the entire surface. Bake for 20-25 minutes, or until the crust is lightly golden. Remove from the oven and let cool completely on a wire rack.
4. In a separate bowl, whip 1 cup (240ml) of heavy cream until stiff peaks form. Add 2 tablespoons of lemoncello, an Italian lemon liqueur, and mix until well combined.
5. Arrange 1 cup (120g) of fresh raspberries and 1 cup (120g) of sliced strawberries on top of the cooled crust. Top with the whipped cream mixture and refrigerate for at least 30 minutes before serving.
- mixing bowls
- whisk
- springform pan
- parchment paper
- electric mixer
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