Limoncello cream torte, better than Cheese Cake factory.

 

The minute I posted this on Instagram I’ve had a few friends who wanted this recipe.  I promised to post it, so sorry its taken me so long.  This is such a yummy recipe and I love it more than the Cheese cake Factory’s Limoncello, sorry CCF.  I call it a copycat but who can really get it spot on?  So this is my copycat version kinda making it better recipe!  LOL.  I’ve made this about four times and taken it to a few events and its gotten rave reviews.  Lemon is such a light spring flavor that its my to recipe when I need a wow factor at a shower or party! 

 

LIMONCELLO CREAM TORTE
Cheesecake Factory Copycat Recipe

Torte
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
1 1/2 cups self rising flour
1 1/4 cups all purpose flour
1 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract

Preheat oven to 350 degrees. Grease and flour 3 (9 inch) round cake pans.

Cream the butter. Then add the sugar and beat until light and fluffy, approximately 5 minutes. Add the eggs one at a time, beating well after each. Add the flour in four parts, alternating with the milk. Mix in the vanilla and lemon extracts.

Divide the batter evenly between the three cake pans. Bake at 350 degrees for 20-30 minutes. Remove immediately from pans and allow to cool completely.  I only used 2 of the cakes, one for the bottom of the torte and one for the top. (The other cake was frozen to use in a strawberry trifle.)

After the cake has cooled, pour a mixture of 4 tablespoons of the limoncello on top.

Limoncello mixture

½ cup limoncello

¼  cup lemon juice and ½ sugar,

stir over med heat to thicken a bit and cook off some of the alcohol spoon over the cake and lady fingers. Be careful not to make the cake soggy, the lady fingers can handle more of the syrup.
Filling Between Layers
1 cup heavy whipping cream
8 ounces mascarpone cheese
2 tablespoons unsalted butter, softened
1/3 cup granulated sugar
4 tablespoons Limoncello liqueur
1 teaspoon lemon extract

Beat all ingredients together until soft peaks are formed. Spread evenly between the cooled cake layers. Optional: sprinkle with finely grated lemon rind.

Layer the cake

In a spring form pan layer the cake at the bottom with a bit of the syrup drizzled over top. Then spread a layer of the mascarpone cheese, I then add a thin layer of frosting and then a layer of the lady fingers, (which need a drizzle of syrup) and then do it all again. Starting with the mascarpone layer, frosting, lady fingers. Then I top it with the cake and another thin layer of the mascarpone cheese, I then put the cake in the fridge while I make the frosting.    I like to frost the whole cake top sides the whole thing, If I’m in a really good mood I crush up some ladyfingers with sugar and press it into the side of the cake!  Yup it’s a winner.

Frosting
1 cup unsalted butter, softened
1/4 cup solid vegetable shortening
5 cups (about 1 lb) confectioner’s sugar
6 tablespoons fresh lemon juice
3 tablespoons Limoncello
2 tablespoons lemon flavored gelatin

Dissolve the gelatin in lemon juice and Limoncello. Mix all ingredients together with electric mixer at medium speed until you reach the desired consistency. For a yellow color add a few drops of yellow food coloring.
Keep the cake chilled, allow to warm a few minutes before serving. Enjoy your taste of Italy.