Refresh yourself with this delicious cold lemon cake, perfect for any occasion!
Ingredients:
250 g dry biscuits (digestive type)
100 g melted butter
400 g spreadable cheese
200 ml fresh cream
100 g icing sugar
Juice and grated zest of 2 untreated lemons
8 g gelatine sheets
4 tablespoons water
Instructions:
Prepare the base: Finely crush the biscuits in the mixer until you obtain a sandy consistency. In a bowl, mix the biscuits with the melted butter until you obtain a smooth mixture. Spread the mixture on the bottom of a springform pan (24 cm in diameter) and compact it well. Refrigerate for at least 30 minutes.
Make the lemon cream: Soak the gelatine sheets in cold water for about 10 minutes. In a large bowl, combine the cream cheese with the powdered sugar, lemon juice and grated zest.
Dissolve the gelatin: Drain the softened gelatin and dissolve it in 4 tablespoons of hot water, allowing it to cool slightly.
Whip the cream: Whip the fresh cream until stiff and, when ready, add the dissolved gelatin to the cheese and lemon mixture, mixing well.
Incorporate the cream: Gently add the whipped cream, mixing with movements from the bottom up so as not to deflate it.
Assemble the cake: Pour the cream onto the biscuit base in the cake pan and level it with a spatula. Cover with cling film and leave to cool in the refrigerator for at least 4 hours, preferably overnight.
Decorate and serve: Before serving, decorate with thin slices of lemon or grated zest.
Enjoy this fresh and creamy dessert!
