{"id":30052,"date":"2013-08-13T23:34:26","date_gmt":"2013-08-14T03:34:26","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=30052"},"modified":"2013-08-14T20:43:04","modified_gmt":"2013-08-15T00:43:04","slug":"limoncello-cream-cake%e3%83%9e%e3%83%aa%e3%83%bc%e3%83%93%e3%82%b9%e3%82%b1%e3%83%83%e3%83%88de%e3%83%aa%e3%83%a2%e3%83%b3%e3%83%81%e3%82%a7%e3%83%83%e3%83%ad%e3%82%af%e3%83%aa%e3%83%bc%e3%83%a0","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=30052&lang=en","title":{"rendered":"Limoncello Cream Cake
\u30de\u30ea\u30fc\u30d3\u30b9\u30b1\u30c3\u30c8de\u30ea\u30e2\u30f3\u30c1\u30a7\u30c3\u30ed\u30af\u30ea\u30fc\u30e0\u30b1\u30fc\u30ad"},"content":{"rendered":"

\"094\"<\/a><\/p>\n

Limoncello Cream Cake<\/strong><\/p>\n

I always wanted to try Limoncello. So when we saw a beautiful bottle of Limoncello at Costco last weekend, I got excited. I didn’t know what to expect, but when I had my first sip, I was surprised by the intense lemon flavor. I made this individual Marie biscuit cake with whipped cream flavored with my new Limoncello. This was perfect when served with fresh blueberries. You can add lemon curd between the biscuits to make the cake taste even more lemony, too.<\/p>\n

\"100\"<\/a><\/p>\n

Limoncello cream cake: 1. Soak Marie (or Maria) biscuits in lemon syrup made with lemon juice and sugar for about 30 seconds. 2. Stack the biscuits sandwiching Limoncello flavored whipped cream (heavy cream, sugar, lemon juice, Limoncello). 3. Let the cake rest in the fridge for several hours or overnight. 3. Place the cream and fresh blueberries on top. Sprinkle powdered sugar if you like.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

\"101\"<\/a><\/p>\n

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\"104\"<\/a><\/p>\n

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\"\"<\/p>\n

\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Limoncello Cream Cake I always wanted to try Limoncello. So when we saw a beautiful bottle of Limoncello at Costco last weekend, I got excited. I didn’t know what to expect, but when I had my first sip, I was surprised by the intense lemon flavor. I made this individual Marie biscuit cake with whipped […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-30052","post","type-post","status-publish","format-standard","hentry","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30052","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=30052"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30052\/revisions"}],"predecessor-version":[{"id":30074,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/30052\/revisions\/30074"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=30052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=30052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=30052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}