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Light cake with lemon cream and biscuits

Light cake with lemon cream and biscuits

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Put the whipped cream together with the condensed milk in a bowl (or in the robot with mixer). Mix for about 3-4 minutes until it gains consistency (hardens) then add the juice of the 2 lemons, vanilla and grated lemon peel. Mix until incorporated and then place a layer of biscuits in the tray, put a layer of cream and a layer of biscuits and another layer of cream on top. Level the surface of the cake nicely and decorate it with candied citrus peel or even cocoa!

If you like, you can also put orange peel or candied lemon in the cream! It is extraordinarily fragrant and good!

In the original recipe, the cake does not contain candied fruit and is powdered with cocoa on top! Anyway, it's crazy! And it saves you from baking sheets on the bottom of the tray if you feel like a quick "Snow White" ;-).

The cake must be kept in the refrigerator for at least 3-4 hours to soften the biscuits.