Limoncello cake

Preparation

1. First of all, we separate the yolks from the whites and mount the latter to the point of snow. To do this, we place the butterfly on the blades and pour the egg whites. We program 5 minutes at speed 3,5. We remove from the glass and reserve in a bowl.

2. Without washing the glass, add the butter and sugar and mix by programming 2 minutes at speed 3.

3. Then we program 5 minutes at speed 3 and pour the rest of the ingredients: the limoncello, the milk and the yolks one by one. We wait for everything to mix well.

4. We add the yeast to the flour and sift it with the help of a sieve or strainer. We incorporate the dry ingredients and mix 30 seconds at speed 3.

5. We pour the mixture into a bowl. The time has come to incorporate the whites. We will add them little by little integrating them with enveloping movements. This will ensure that the whites do not lose air and we have a very soft and fluffy cake.

6. We preheat the oven to 180º with heat up and down and without a fan.

7. Prepare a rectangular mold greased with a little butter or mold release spray. We pour the mixture and take it to the oven for about 40 minutes. Do not forget to do the toothpick test to check that it is ready.

8. Once baked, we let it rest for 10 minutes and then we unmold it and let it cool completely.

9. We prepare the glaze. It's as easy as adding the limoncello little by little to the icing sugar until it is the desired thickness. I recommend adding very little amount each time. If you go over there you will have too much liquid.

10. Once the cake is cold, we cover it with the icing.