This lemon and biscuit cake is one of the quickest and simplest desserts I have prepared and as you can see in the photo the result is spectacular. Best of all, it is a cold cake without an oven and you don’t have to turn on the fire or the vitro to cook it. Oh, I forgot, and you have it done in 5 minutes to put it in the fridge. What more could you want?
In addition, lemon curd is very easy to prepare and has a firm consistency that allows you to unmold and cut beautiful portions (without breaking) to surprise your guests. Another good thing about this cake is that you can substitute the cream for meringue , chocolate , cream …
Do you want to know how to prepare a quick and easy lemon cake ? Yes, well let’s go for the recipe.
Step-by-step videorecipe
Ingredients:
- 600 g of spread cheese
- 500 ml of condensed milk
- 4 lemons
- Maria cookies
Cold lemon cake and cookies: step by step
The first thing is to split and squeeze the lemons. Now put the condensed milk in the blender glass and with the blender running you add the spread cheese and then the juice and mix everything well.
Then you line the mold you are going to use, put a first layer of cookies on the bottom, pour a layer of the lemon cream on top and spread it with a spatula to smooth it and make it thin.
Final preparation
You keep layering cookies and cream, alternating, until you finish in a layer of cream.
Cover and refrigerate for a minimum of 8 hours until smooth. Finally, remove the cake from the mold and decorate it as you like.
My tips and tricks
- I recommend you put the lemons in the microwave for 30 seconds to get more juice.
- If you leave it in the refrigerator from one day to the next, all the better since that way it will be just right.
- Serve it without losing cold to enjoy all its flavor.
Your cookie and lemon cake is ready to delight your loved ones or to give yourself a whim
Note: the price is indicative, it all depends on where you are going to buy.
And if you are interested I leave you information about the properties of lemon . Greetings to all the chefs of the world. Until the next post.
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