This no-bake lemon cake is fresh and perfect for a hot day. The cake has a rich gelatin topping, creating a very different texture contrast. The no-bake lemon cake is delicious.
1 package cookies, cinnamon cookies 180 g (for the crust)
1/2 sticks butter, melted (45 g, for the crust)
4 egg yolks, (for the filling)
1 1/2 cups sugar, half for the yolks and half for the milk (for the filling)
1 cup cow's milk, (for the filling)
1 lemon zest, (for the filling)
1 envelope unflavored gelatin powder, hydrated (7 g, for the filling)
1/2 cups whipping cream, (for the filling)
4 lemons, washed, disinfected and dried. Juice and zest of one piece (for the gelée)
1/4 cups sugar, (for the gelée)
1/2 envelopes unflavored gelatin powder, hydrated (3.5 g, for the gelée)
Preparation
45 mins
0 mins
Low
For the crust, crush the cinnamon cookies in the blender until you obtain a fine powder. Add the butter and form a crust at the base of a 22 cm diameter pie mold. Refrigerate for 10 minutes.
For the filling, in a small pot heat the milk along with the rest of the sugar and the zest of one lemon to make an infusion. Add a little of the hot milk to the yolks and mix immediately, return the yolks to the pot with milk and cook for 5 minutes over low heat until thickened, remove from heat and add the hydrated gelatin. Cool.
Whip the cream until soft peaks form and gently fold in the lemon mixture. Pour into the mold with the crust and refrigerate for 30 minutes until set.
For the gelée, heat the lemon juice along with the sugar and the zest of one piece in a small pot. Add the previously hydrated gelatin and let it melt, mix well. Let cool to room temperature. Pour over the cake and return to the refrigerator to set the gelée.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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