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Level the cooled cakes with a serrated knife if needed. Place one cake layer on a serving platter and spread a generous layer of the limoncello mascarpone filling over the top.
Place the second cake layer on top and spread the remaining filling over the top and sides, smoothing with a spatula or creating decorative swirls for an elegant effect.
Serve and Garnish:
Drizzle a little extra honey over the top of the cake for a glossy, sweet accent that enhances the lemon and limoncello flavors.
Garnish with thinly sliced lemon slices and white chocolate curls or scatter edible flowers for a vibrant, summery finish.
Slice with a hot, clean knife and serve at room temperature or slightly chilled, savoring the zesty, creamy bliss!
Details:
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes (plus cooling)
Servings: 10-12 slices
Tips:
Use fresh, high-quality lemons for the juice and zest to maximize the cake’s bright flavor.
Ensure the mascarpone is at room temperature for a smooth filling; avoid overmixing to maintain its creamy texture.
Store the cake in an airtight container in the refrigerator for up to 3 days—bring to room temperature before serving for the best flavor and texture.
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