New recipe: LACTOSE-FREE LEMON COLD CAKE
I know, it’s only February, but I’m already dreaming of the approaching beautiful season. Plus, I love cheesecakes and creamy, fresh cakes like this one, so I can’t wait for the heat!
A beautiful and versatile dessert that everyone will love, the freshness of lemon and the creaminess of yogurt make it an irresistible and light sweet.
My lemon cold cake is made with a classic base of cookies and butter, a lemon yogurt cream, a lemon sauce for topping, and some meringues for decoration. I prepared it for a dinner with friends and I must say it was very appreciated!
If like me, you want a gluten-free version in addition to being lactose-free, just use your preferred gluten-free cookies.
Shall we make it together?
- Difficulty: Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: No-Bake
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall, Fall, Winter, and Spring
Ingredients
- 1 1/4 cups cookies (digestive or your choice, I use gluten-free cookies)
- 5 tbsp lactose-free butter
- 2 cups whipping plant cream (very cold)
- 1 cup lactose-free yogurt (lemon or plain)
- 2 tsp gelatin sheets
- 1 lemon (zest and juice)
- 2/3 cup lemon juice
- 2/3 cup water
- 6 tbsp sugar
- 3 tbsp cornstarch
- as needed yellow food coloring (a drop)
- as needed meringues and mint leaves (for decorating)
Tools
- Electric whisks
- Bowls
- Plate
- Cake mold (springform pan ring)
Steps
First, prepare the cake mold. I recommend using a springform pan, you can assemble the cake inside it and then use the base as a “serving plate,” or place the springform pan ring directly on a serving plate as I do. In any case, I advise against moving the cake after assembling. Also, line the ring with a strip of parchment paper or acetate to unmold it more easily.
Finely crumble the cookies (manually or with a food processor), melt the butter, the microwave works great. Mix the cookies and butter well, spread them on the pan’s bottom, level and press firmly.
Place in the refrigerator to set and prepare the cream.
Soak the gelatin in a little water.
Set aside 2 or 3 tablespoons of plant cream, then in a bowl, whip the remaining, not too much, it should maintain a soft “semi-whipped” consistency.
In another bowl, mix the yogurt with the lemon zest and its juice. Now in a saucepan or microwave, dissolve the squeezed gelatin with the reserved cream, then add it to the yogurt, pouring it in a stream and mixing. Finally, combine the cream and yogurt.
Pour the obtained cream over the cookie base, level, and place in the refrigerator to set for 2 hours.
After the cream resting time, prepare the topping.
Mix water and lemon juice.
In a saucepan, mix sugar and starch, start adding a little liquid and dissolve the dry ingredients well, then proceed with the rest of the liquid. If lumps form, you can use an immersion blender to eliminate them immediately.
Now cook over low heat, like a cream, always stirring to thicken, when it starts to gain consistency, add one or two drops of yellow food coloring to intensify the color (it won’t affect the taste) and then turn off the heat (it shouldn’t thicken too much).
Cool the topping at room temperature, then spread it over the cake, refrigerate for another two hours.
All that’s left is to decorate the cake as desired. I used small meringues I had at home and a few mint leaves, but you can also use thin lemon slices.
Keep refrigerated until it’s time to enjoy.
Advice: you can prepare this cake the day before, so it will be perfect and well chilled for the dessert moment. If you want an even more indulgent touch, try adding some white chocolate shavings on the topping.
