Any cake recipes using Lemonicella liquor?

the idea sounds good in my head but i don't know how i should make it. i'd love a moist spongey cake, any suggestions?Any cake recipes using Lemonicella liquor?
Limoncello Cake





From Italian Cooking and Living, December 2001/January 2002





Limoncello is a lemony liqueur that hails from the area around Naples.





2 recipes sponge cake


For the limoncello cream:





9 egg yolks


1/2 cup sugar


1/8 teaspoon salt


1/3 cup plus 1 tablespoon limoncello


1 cup whipping cream


For the garnish:





21/2 cups whipping cream


11/4 cups sugar


8 seedless lemons, sliced 1/4';-thick


16 mint sprigs


To layer:





1/2 cup limoncello


Make the sponge cakes, cool on a rack, and cut each into 3 horizontal layers with a serrated knife. You will need 5 layers out of 6 for this recipe.





Meanwhile, make the limoncello cream: Beat the egg yolks, the sugar, and the salt in a large stainless steel bowl over a pot of simmering water. Whisk in the limoncello. Whisk vigorously for 5 minutes, or until the mixture is thick and triples in volume. Cool by transferring the bowl to a larger bowl filled with ice, whisking constantly.





Beat the cream until soft peaks form in an electric mixer. Fold into the limoncello mixture; refrigerate the resulting mixture until needed.





Make the garnish: Beat the cream until soft peaks form in an electric mixer; add 1/4 cup of the sugar by the spoon; beat until firm. Refrigerate.





Bring 1 quart of water to a boil. Drop in the lemon slices; cook 2 minutes and drain. Repeat 2 more times, changing the water each time. (Repeated boiling gets rid of the lemons' inherent bitterness.)





Combine the remaining sugar and 1 cup of water in a 3-quart pot. Set over medium heat. Bring to a boil. Drop in the lemon slices; cook over medium-low heat 15 minutes, or until somewhat soft, without stirring. Remove to a tray with a slotted spoon; spread out in a single layer. Layer the cake: Place the bottom layer of one cake on a serving platter. Brush with 2 tablespoons of the limoncello using a pastry brush. Top with one-quarter of the limoncello cream, spreading it almost to the edges. Add another bottom cake layer. Brush with 2 tablespoons of the limoncello. Spoon on one-third of the remaining limoncello cream, spreading it almost to the edges. Add a middle cake layer, brush with 2 tablespoons of the limoncello, and spoon on half of the remaining limoncello cream, spreading it almost to the edges. Add another middle cake layer, brush with the remaining 2 tablespoons of limoncello, and spoon on the remaining limoncello cream, spreading it almost to the edges. Finish with a top cake layer, turning it upside down first. Using a metal spatula, cover the top and sides of the cake with the whipped cream. Top with the candied lemons and mint and serve. Serves 16Any cake recipes using Lemonicella liquor?
Here are some recipes for you to look at:





Limoncello Baba


http://whatscookingamerica.net/Cake/Limo鈥?/a>





Limoncello Cheesecake Squares


http://www.foodnetwork.com/food/recipes/鈥?/a>





Lemon Cake with Crackly Caramel Glaze and Lime-Yogurt Mousse


http://www.foodandwine.com/recipes/lemon鈥?/a>





Limoncello Cake


http://www.italiancookingandliving.com/r鈥?/a>





Limoncello Pound Cake


http://www.pasolivo.com/index.asp?PageAc鈥?/a>





Limoncello Tiramisu


http://www.thelovebite.com/recipes/sweet鈥?/a>





Anyway, good luck, enjoy!
Limoncello Baba





1/2 cup milk


1 envelope active dry yeast or 1 3/4 teaspoons instant yeast


3/4 cup all-purpose flour


3 eggs


1/2 teaspoon salt


2 tablespoons sugar


1 1/2 cups all-purpose flour


8 tablespoons butter, melted and cooled


Limoncello Syrup (see recipe below)


Limoncello Glaze (see recipe below)


Sweetened whipped cream, for garnish





Preheat oven to 400 degrees F. Butter or spray with nonstick cooking spray miniature muffin pans or regular muffin cups.





For the sponge, heat 1/2 cup milk to lukewarm; sprinkle the yeast on the surface and allow to stand 5 minutes. Whisk until smooth and sitr in 3/4 cup flour. Cover the sponge and let ferment 20 minutes. NOTE: If you use instant yeast, you don't have to wait the 5 minutes and you can mix all the sponge ingredients at once.





In a large bowl, beat the eggs, salt, sugar, and flour together; beat in the prepared sponge, and then the cooled melted butter. Divide the dough into the muffin cups, filling them1/2 full. Cover the pans loosely with buttered plastic wrap; allow to rise in a warm spot approximately 30 to 60 minutes or until the dough has risen to the top of the cups. NOTE: At this stage, you can put the molds in the refrigerator for a few hours or overnight until you are ready to proceed.





When the dough has risen, remove the plastic wrap and bake for approximately 10 to 20 minutes (depending on size of your muffin cups) or until golden brown. Remove from oven. Allow to cool slightly in the pan for 1 minute on a rack.





Using your fingers, one at a time, remove individual babas from muffin cups and submerge each baba into warm Limoncello Syrup for approximately 1 minute or until they swell slightly. Then place the dipped baba in a large baking dish or pan (tops up). After dipping all the babas, pour any leftover Limoncello Syrup over the top of the cakes. Allow them to stand 1 hour (all of the syrup will be absorbed). Cover with plastic wrap and refrigerate for a few hours. Before serving, brush tops of cakes with warm Limoncello Glaze. Serve with whipped sweetened cream.





NOTE: Babas may be baked, soaked in syrup, and then cooled completely. Freezer-wrap (pan and all); label and freeze. To serve, let stand at room temperatuare 1 hour; then warm in 300 degree F. oven for 15 minutes. Top with warm Limoncello Glaze and serve.





Makes 12 regular-size babas or 30 to 36 small babas.





Limoncello Syrup


2 cups sugar


3 cups water


1/2 cup Limoncello (or more to taste)





In a small saucepan over medium-high heat, mix water and sugar together; bring to a boil and boil 5 minutes. Remove from heat and pour syrup into a 2-cup liquid measure (because it is narrow and deep, it is eary to dip the babas into). Cool syrup to lukewarm; stir in Limoncello. If made in advance, syrup will keep for 6 months.





Makes about 2 1/2 cups.





Limoncello Glaze


12-ounce jar Apricot Jam


1 to 2 tablespoons Limoncello





In a small saucepan over medium heat, heat approximately 2/3 of a 12-ounce jar of apricot jam until melted. Pour hot, lumpy jam through sieve (pushing on pulp with spatula). Add Limoncello to taste. If made in advance, glaze will keep for 6 months.





Makes about 1/2 cup.





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I love Tres Leches cake. I add Gran Marnet or Chambord to the milk, but you can add Limoncello.





Pastel de Tres Leches





1-陆 cups All-purpose flour


1 teaspoon Baking powder


陆 cup Unsalted butter


2 cups White sugar (divided)


5 Eggs


1-陆 teaspoon Vanilla extract (divided)


1 cup Milk


陆 of a 14-ounce can Sweetened condensed milk


陆 of a 12-ounce can Evaporated milk


1/3 cup Liqueur, Frangelico, Brandy, Gran Marnet, Limoncelo, or Chambord, for example (optional)


1-陆 cups Heavy (whipping) cream





Preheat oven to 350F degrees. Grease and flour a 9x13-inch baking pan. Sift flour and baking powder together and set aside. Cream the butter and 1 cup of the sugar together until fluffy. Add the eggs and 1/2 teaspoon of the vanilla. Beat well. Add the flour mixture to the butter mixture, 2 tablespoons at a time, mixing well until blended. Pour batter into prepared pan. Bake for 30 minutes.





When cake has finished baking, pierce it in 8 or 10 places with a fork or skewer, and let it cool. Combine the whole milk, evaporated milk, condensed milk and liqueur and pour over the top of the cooled cake. Refrigerate for at least 2 hours before serving.





Whipped Cream Topping: When ready to serve, combine the whipping cream and the remaining 1 teaspoon of vanilla and 1 cup of sugar, whipping until thick. Spread over top of cake.





Because of the milk in the cake, it is very important that you keep the cake refrigerated until ready to serve. Serve chilled.





Variations


Caribbean Version: Replace the sweetened condensed milk with 陆 cup of Coco Lopez Cream of Coconut in the milk mixture. You can also add 录 cup rum.





Southern Version: In addition to the three milks, add 1/3 cup peach schnapps. You can add 陆 cup of diced, drained peaches to the batter. About 录 cup of pecans can be added to the batter or sprinkled on top of the cake before serving.





If you like cherries, blueberries, raspberries or apples, you can add them to this cake much in the same way.





If you like chocolate, you can add some chocolate syrup to the three-milk mixture, or temper in some white chocolate.