Carlos Lieja

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Carlos Lieja

No Bake Lemon Cake

Name: No Bake Lemon Cake
Prep time: 45 min
Cook time: 45 min
Yield: 8
Cuisine: Internacional
Ingredients: 1 package cookie, of cinnamon of 180 g (6.34oz) (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 milk, (for the filling); 1 yellow lemon zest, (for the filling); 1 on gelatin, hydrated (7 g, (0.24oz) for the filling); 1/2 cups whipping cream, (for the filling); 4 yellow lemons, washed, sanitized and pat dry. Juice and zest of one lemon (for the gelée); 1/4 cups sugar, (for the gelée); 1/2 envelopes gelatin, hydrated (3.5 g, (01.23) for gelée)

45 mins

Low

4.916667

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Carlos Lieja

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This lemon cake is fresh and perfect for a hot day. The cake has a rich jelly like cover, which makes a very different set of textures. The no-bake lemon cake is delicious.

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Ingredients

8 portions

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Preparation

For the crust, crush the cinnamon cookies in the blender until a fine powder is obtained. Add the butter and form a crust on the base of a 22 cm diameter (8.6 inches) pie pan. Refrigerate 10 minutes.

For the filling, in a small pot heat the milk along with the rest of the sugar and the zest of a lemon to make an infusion. Add a little of the hot milk to the egg yolks and mix immediately, return the yolks to the pot with milk and cook for 5 minutes over low heat until it thickens, remove from the heat and add the hydrated gelatin.Refrigerate.

Whip the cream until it forms soft peaks and 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 together with the sugar and the zest of one lemon in a small pot. Add the previously hydrated gelatin and let it melt, mix well. Allow to cool to room temperature. Pour over the cake and return to the refrigerator to set the gelée.