I am making a Lemoncello cream torte tomorrow,
This is the recipe I am trying
Bake 1 box white cake mix as directed, except bake in a springform pan. Allow to cool, level the top, then slice in half horizontally.
Have on hand a package or two of Ladyfingers (not sure how many you will need), and either Lemoncello or Lemon Simple Syrup:
2 cups sugar
2 cups water
Zest from one lemon plus 3/4 cup fresh lemon juice
Heat sugar, zest, and water in a small saucepan over medium-high heat, stirring, until sugar has dissolved. Bring to a boil. Pour through a fine sieve into a medium bowl; discard solids. Let cool completely. Stir in lemon juice. Syrup can be refrigerated, airtight, up to 1 month.
Make Lemoncello Cream:
1 (3 ounce) package sugar-free lemon gelatin
1 cup boiling water
1 (8 ounce) package marscapone cheese OR cream cheese, softened
1 teaspoon vanilla extract
1 (13 ounce) can evaporated milk, chilled
Dissolve gelatin in water. Chill until thick, but not set.
Cream marscapone and vanilla extract together. Blend in gelatin.
Whip evaporated milk and fold into the gelatin mixture.
Make Crumb Topping:
1 cup brown sugar
1 cup all-purpose flour
1/4 cup butter, cold, cut into slices
Combine all ingredients into a food processor, just until crumbly.
Put a layer of cake on the bottom of a springform pan. Soak in either Lemoncello or Lemon Simple Syrup.
Pour about a half inch of lemon cream over the cake. Arrange Ladyfingers in a circle on the cream. Soak in booze or simple syrup.
Pour more cream on top of lady fingers.
Add second cake layer, soak in booze or syrup.
You should still have some cream left. Spread a bit less on top than you did inside the cake.
Sprinkle crumb topping on top.
Chill until cake is set, about 4 hours (or freeze, but defrost before serving).