Limoncello stirrers

Name: Limoncello stirrers
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 7-10 Tbsp some + 180 ml olive oil; 4 eggs + 1 egg yolk (Gr. M); 100 g +; 2 TABLESPOONS Limoncello (Italian lemon liqueur); 120 g Flour; 7-10 Tbsp finely grated rind of; 2 Organic lemons; 7-10 Tbsp Salt; 150 g Strawberries

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

7-10 Tbsp some + 180 ml olive oil
4 eggs + 1 egg yolk (Gr. M)
100 g +
2 TABLESPOONS Limoncello (Italian lemon liqueur)
120 g Flour
7-10 Tbsp finely grated rind of
2 Organic lemons
7-10 Tbsp Salt
150 g Strawberries

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a springform pan (20 cm Ø). Separate the eggs. Chill the egg white. Mix all egg yolks and 100 g sugar with the whisks of the mixer for about 5 minutes until creamy.
2
Gradually add 180 ml oil and limoncello. Carefully fold in flour and lemon peel. Beat the egg whites and 1 pinch of salt until stiff, adding 75 g sugar.
3
Fold the beaten egg white into the dough in 3 portions. Wash, clean and halve the strawberries. Put half the dough into the mould. Spread the strawberries on top, add the rest of the dough and smooth it down. Sprinkle with 1 tablespoon of sugar.
4
Bake in a hot oven for about 45 minutes. Remove from the oven, allow to cool and carefully remove from the mould.