Receta Limoncello Cream Cheese Berry Bundtlets
Limoncello Cream Cheese Berry Bundtlets
June 13, 2018 by Sandra 8 Comments
I think these Limoncello Cream Cheese Berry Bundtlets are one of the best things I’ve baked all year. The base of these little gems is a Cream Cheese Bundt Cake to which I added Limoncello, fresh blueberries, and raspberries. They are light as a feather with the tenderest crumb I’ve ever had in a Bundt or pound cake. Plus, the bottom edge has a delicate almost cookie-like crunch, it’s so good. The most telltale sign that these are good is that the Mr has had more than one. What!?!?!? Yes, my dear husband who says he doesn’t like sweets loved these and was all in. I packed up four to give to a neighbor. The pack of four is down to two and I’m not letting these babies go. Next time neighbor.
The Limoncello came to me via my daughter the cookie queen. A few months ago she sent me two shot size bottles of the liqueur to try. Limoncello is an Italian lemon liqueur mainly produced in Southern Italy. It’s made from the zest of lemons, sugar, water, and usually vodka. Upon her suggestion, I mixed about 1 TBS from one of the tiny bottles into a glass of champagne. It wasn’t as sweet as I had anticipated and would be great on a brunch menu. I decided to hang on to the rest of my stash until the right recipe came along.
Sometimes when baking with fruit it sinks to the bottom of the pan. Or with soft fruits like berries, they bleed into the batter. This is how I prevented either of those mishaps. About an hour before mise en place, I gently rinsed the berries and laid them on a double thickness of paper towels until they air dried. Once all the ingredients were mixed I added approximately ½ cup of the berries at a time and gently folded them in by hand. Easy peasy lemon squeezy. In a few months, peaches will be at their peak and I’ll make these bundtlets again. How does Peach Amaretto Bundtlets topped with Sliced Almonds sound?
Limoncello Cream Cheese Berry Bundtlets Author: Sandra Lee Garth Recipe type: Dessert Cuisine: American Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins Serves: 14 Perk up your taste buds with these Limoncello Cream Cheese Berry Bundtlets. They are light as a feather and melt in your mouth delicious. Ingredients
1 ½ cups butter, softened 8 oz cream cheese, softened 3 cups sugar 6 eggs 3 cups flour, sifted 2 tsp vanilla 1 TBS lemon zest ¼ cup Limoncello 1 ½ cups of blueberries and raspberries, rinsed and air dried Limoncello Glaze 1 ½ cup powdered sugar ¼ cup water 1 TBS Limoncello Instructions
Preheat oven to 325°F and prepare and 8 cup Bundtlet pan for baking and set aside. In a large mixing bowl cream butter, oil and cream cheese until well combined. Next add sugar gradually and beat on medium high speed until light and fluffy, about 5 minutes. Add eggs two at a time, beating well after each addition until the yolk disappears. Then add the flour in 3 additions beating only until blended. To the flour mixture add the ¼ cup of Limoncello and vanilla beating until well combined. Gently and by hand, fold in ½ cup berries at a time until combined. Spoon batter into prepared bundlet pan, or pipe batter in via large pastry bag. Bake for 60 -75 minutes or until bundtlets tests done. Cool in pan for 10 minutes before removing to a wire rack to cool completely. Brush cake with simple syrup if desired, this helps to seal in moisture. While cakes are cooling make the glaze. Add the sifted powdered sugar, water and Limoncello until smooth. Pour glaze over cakes and/or sift powdered sugar over cooled cakes. Notes Allow 60 minutes to prep time to allow for the berries air drying. 3.5.3251
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