No-bake lemon cake: a creamy dessert very delicious
published on 8 July, 2019 at 09:41
Ingredients:
For the lemon cream:
-120 grams of sugar
-40 grams of corn starch
-160 grams of water
-100 grams of lemon juice
-1 untreated lemon peel
- food coloring in lemon yellow gel
Syrup:
-100 grams of water
-30 grams of sugar
-25 grams of lemon juice
-20 gr of limoncello
For the base:
-200 grams of digestive biscuits
-90 gr of melted butter
For the mascarpone cream:
-250 gr of mascarpone
-80 gr of icing sugar
-500 grams of fresh cream
-1 teaspoon of vanilla extract
-2/3 of lemon cream
14 ladyfingers
decorations with 1/3 of lemon cream
Direction:
Cream: in a saucepan put sugar and starch, mix and add water, juice and lemon peel. Bring to a boil and let thicken, then pour into a bowl and add the food coloring. Let cool covered with foil.
Wet: in a saucepan pour water, sugar and lemon juice, bring to the heat and melt. Then pour a bowl and add the limoncello.
Base: blend the biscuits and mix them with the melted butter, mashed in a 25 cm mold and put in the fridge.
Cream: in a bowl mix icing sugar, mascarpone and vanilla extracts. Then add the cream and whisk, then mix with 2/3 of the lemon cream.
Make up your cake and refrigerate for 4 hours, then decorate with the cream and serve.
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