Get ready for summer with this exquisite and refreshing recipe featuring a delicious lemon cake, soft with sweet filling and a crunchy cookie touch that you'll love. This creamy dessert will be a sensation.
Beat the egg whites with the sugar until they double in size. Set aside.
Beat the yolks with the sugar until they change color, gently fold the whipped egg whites into the yolks, and add the lemon zest while ensuring they don't deflate too much.
Add the flour and cookies to the previous mixture, pouring in the melted butter in a thin stream.
Pour onto a greased baking sheet and spread with a spatula, bake for 8 minutes.
Place the cake on a clean towel, and roll it up while still hot.
For the lemon filling, beat the cream cheese, condensed milk, lemon juice, and heavy cream for 5 minutes.
Spread the filling over the cake layer, add lemon zest and blueberries, roll it up, and refrigerate for 30 minutes.
Decorate with whipped cream rosettes, blueberries, lemon slices, strawberries, and blackberries.
Use a roll of Bounty® absorbent paper towel to keep your kitchen clean.
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Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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