Lemon cake without baking
Lemon cake without baking is so refreshing. The light and fluffy lemon cake doesn’t need to go in the oven, but in the fridge – perfect for summer.
INGREDIENTS
FOR THE BASE
70 g butter
150 g butter biscuits
FOR THE FILLING
3 lemons
8 sheets of gelatine
200 g double cream cheese
100 g sugar
250 ml buttermilk
400 g cream
ALSO
Lemon slice for garnishing
PREPARATION
Step 1
Line a springform pan (Ø 20 cm) with baking paper. Melt the butter. Grind the biscuits in a food processor or crumble them in a freezer bag. Mix the crumbs with the butter, put them in the prepared springform pan and press them down to form a base. Place in the fridge.
2nd step
Wash the lemons in hot water. Finely grate the peel from two lemons. Tear the zest off one lemon. Halve all the lemons and squeeze them. Soak the gelatine in cold water according to the instructions on the packet.
3rd step
Mix the cream cheese, sugar and lemon zest until smooth. Slowly stir in the buttermilk. Heat the lemon juice in a small saucepan, squeeze out the gelatine and dissolve it in it. Stir the warm gelatine mixture into the cream cheese and chill for 15 minutes.
4th step
Whip the cream until stiff and fold into the cream. Put the filling on the biscuit base and smooth it out. Chill the cake for at least 2 hours.
5th step
Remove the set cake from the tin, transfer it to a cake plate and garnish with the lemon zest and lemon slices. The no-bake lemon cake makes about 10 pieces and will keep in the fridge for at least 2 days.
