Almond Cupcake with Limoncello Cream

                                         Almond Cupcake with Limoncello's

Cake:

100 g flour     100 g almond flour      1 teaspoon baking powder      220 g sugar             pinch of salt

1 egg             180 ml milk                 60 ml sunflower oil                 1 tsp. vanilla extract or vanilla seeds  

1. Pre-heat the oven to 180 deg. celsius. Sift the flour and baking powder in a bowl. Mix the sugar, almond flour and salt with a wire whisk. In another bowl mix the eggs, fruit puree, oil and vanilla.

2. Add the two mixtures together and mix them until well incorporated. Beat the batter for 10 seconds on high speed. Then add the blueberries.

3. Set the cupcake paper in the cupcaketray and fill them 3/4 full with the batter. Bake the cupcakes in the pre-heated oven for 20-25 minutes or until done.

Cream:

125 ml lemon juice       125 g sugar   

125 g egg                     4 g gelatine sheets      185 g butter

1.Soak the gelatin sheets in cold water. Mix the lemon juice, sugar, and egg in a pan and cook, keep stirring until it reaches to 85 deg. celsius. At this temperature the eggs begin to cook and you get a nicely thick cream. A digital thermometer is ideal for this, but if you do not have it, feel it occasionally with your finger if the cream is hot. Do not boil otherwise you will get a scrambled eggs.

2.Remove the pan from the heat and dissolve the gelatine sheets in the cream. Cut the butter into small pieces and place in a bowl. Pour the hot cream now on the butter and stir until the butter is well dissolved in the cream. Use a hand blender. It works fast and easy. Pour the cream in a bowl and cover with plastic wrap. Let the cream well  rested in the fridge, preferably overnight. Stir the cream very carefully before you use it.

This cream is a bit like the English lemon curd and has very soft, fresh taste. In the pastry kitchen, this recipe is usually "cremeaux" and is very widely used as interior for luxurious cakes.