The No-Bake Lemon Cold Cake is a refreshing dessert, perfect for spring and especially summer. You know when you crave a cake but it’s too hot to turn on the oven, this is for you. Easy and quick, it’s made with crumbled cookies, a creamy filling, and a lemon jelly topping!!!! A real delight for the palate, and the lemon is cleansing too!!!!!😜😜
- Difficulty: Easy
- Cost: Cheap
- Portions: 8 people
- Cooking methods: No-bake
- Cuisine: Italian
For the base
- 7.8 oz gluten-free dry cookies
- 3.5 oz butter
- 3 cups lactose-free lemon yogurt
- 1.7 cups sweetened lactose-free vegetable cream
- 1.4 oz gluten-free powdered sugar
- 0.3 oz gelatin sheets
- 1 lemon
- 4 tbsps lemon juice
- 5 oz water
- 3.5 oz lemon juice
- 0.2 oz gelatin sheets
- 3.5 oz sugar
Tools
- 1 Blender
- 1 Springform Pan
No-Bake Lemon Cold Cake Preparation
Grind the dry cookies with a hand blender, then add the melted butter and mix well. Pour the mixture into a springform pan, flattening the base with a spoon. Chill in the fridge for half an hour.
Soften the gelatin sheets in cold water. Whip the cream with the sugar, mix the yogurt with lemon juice and add it to the cream, gently blend until you get a smooth cream. Take 2 tablespoons of the cream and place it in a saucepan, add the squeezed gelatin and melt it over very low heat. Once melted, stir well and pour into the yogurt and cream mixture, then mix everything together. Refrigerate for at least 1 hour as it needs to solidify a bit before adding the jelly on top.
Place the gelatin in cold water. In a saucepan, mix water, lemon, and sugar (taste it, if it doesn’t seem sweet enough, add a bit more sugar). Squeeze the gelatin and melt it along with the prepared mixture over low heat. Once melted, turn off the heat and let it cool for a few minutes while stirring.
At this point, take the cake out of the fridge and pour the jelly on top, then chill in the fridge for at least 4 hours. Decorate with thin slices of lemon.
notes
You can decorate the cake as you wish with lemon slices. If the jelly isn’t yellow enough, you can add 1 teaspoon of turmeric and mix well. It can be kept in the refrigerator for 2/3 days.
You might also be interested in:
Fiordilatte Ice Cream Without Ice Cream Maker
This recipe contains affiliate links
This recipe contains affiliate links
