The cold lemon cake is a delicious dessert that requires no baking. It’s made with yogurt and fresh spreadable cheese. Perfect in any season, especially in summer for its freshness. The top layer of the cake is made of lemon juice jelly, believe me, it’s a real treat!
- Difficulty: Medium
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 1 Hour
- Portions: 8
- Cooking methods: No baking
- Cuisine: Italian
- Energy 230.66 (Kcal)
- Carbohydrates 20.19 (g) of which sugars 12.05 (g)
- Proteins 3.77 (g)
- Fat 15.40 (g) of which saturated 3.20 (g)of which unsaturated 1.53 (g)
- Fibers 0.43 (g)
- Sodium 96.91 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz dry biscuits (Digestive type)
- 6 tbsp butter (melted)
- 1 cup Greek yogurt (preferably lemon flavored)
- 1 cup cream cheese (Philadelphia type)
- 1/2 cup powdered sugar
- 2 tbsp lemon juice (strained, untreated)
- 1 cup whipping cream
- 8 g gelatin sheets
- 2/3 cup lemon juice (untreated and strained)
- 1/4 cup water
- 1/3 cup sugar
- 2 1/2 tbsp cornstarch
- 2 drops food coloring (yellow)
- to taste lemon (in wedges)
- to taste mint (leaves)
- to taste whipped cream (dollops)
Tools
- 1 Pan
- 1 Mixer
- 2 Bowls
- 1 Hand whisk
- 1 Spatula
- 1 Scale
- 1 Spoon
- 1 Saucepan
- 1 Spoon
Steps
To prepare the cold lemon cake, place the biscuits in the mixer and chop them, then add melted butter and mix well until you have a nice homogeneous mixture.
Pour the mixture into a ring or a springform pan about 22 cm, compact well with the back of a spoon. Place the base in the fridge for at least 15/20 minutes. Meanwhile, soften the gelatin in cold water for 5 minutes.
Now work on the filling: In a bowl, pour the yogurt, cream cheese, powdered sugar, and grated lemon zest. Mix the ingredients with a hand whisk until you have a nice soft cream. In a saucepan, heat the lemon juice and dissolve the gelatin sheets after removing them from the water and squeezing them. Once melted, let it cool, and when the mixture is lukewarm, pour it into the batter, then mix to combine it.
Whip the cream and add it to the soft yogurt cream, folding from top to bottom to keep it from deflating. (If you want to make my decoration, leave some cream for later). Pour the filling over the biscuit base and level the surface well with a spoon, place in the fridge to set for at least 3 hours.
After the time has passed, prepare the lemon jelly for the top layer of the cake: In a saucepan, pour the lemon juice, water, sugar, cornstarch, and a few drops of yellow coloring. Mix well with a hand whisk without creating lumps, put on the stove and continue stirring for about 5 minutes; until a thick cream is formed. Remove from the stove while continuing to stir and let it cool slightly.
Once ready, pour it over the cake, making sure it is well leveled, and put it back in the fridge to set for at least 3 hours. When ready, remove the cake from the mold onto a plate and start decorating it with dollops of cream, lemon slices, and mint leaves. Keep it in the fridge until serving time and enjoy your treat!
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Storing the cold lemon cake
Keep the cake in the fridge for a couple of days.
FAQ (Questions and Answers)
Can the same ingredients be used with orange juice?
Yes, fresh orange juice can also be used.
Can the cake be made without gelatin in the filling?
Yes, you can omit the gelatin, but it will take longer for the cake to set and, with the lemon juice, it may be less firm.
