The cold cake with lemon cream is a truly delicious dessert. Ideal on hot days, refreshing, and very pleasant to eat. In my house, it conquered everyone at the first bite; once you start, it’s hard to stop eating it. The flavor of lemon stands out a lot in this very frothy, airy, and creamy cream. Did I make you want to make this cold cake with lemon cream? Come with me, let’s start cooking.
If you are interested in seeing the video procedure, I’ll leave the link to my Instagram page Video recipe.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Portions: 6 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients
I used plain cookies, but if you prefer, you can use ladyfingers or sponge cake cookies.
- 2 cups milk
- 1 Lemon (Zest + juice)
- 2 eggs
- 4 tbsps cornstarch (or potato starch)
- 1/3 cup granulated sugar
- 3/4 cup whipping cream (already sweetened)
- 20 plain cookies
Tools
I used a glass dish with a diameter of about 9 inches.
Steps
In a pot, pour the milk with the lemon zest and bring almost to a boil.
Meanwhile, in a bowl, mix the sugar with the eggs and finally the cornstarch.
Pour some of the hot milk inside and stir, then return everything to the pot and cook on low heat until the cream thickens.
When the cream is thick, remove it from the stove, pour in the lemon juice, and return it to the stove for a few more minutes.
The cream is ready; pour it into a wide container to cool as quickly as possible and cover with cling film on contact.
Whip the cream and gradually add the lemon cream which is now cold, working with the beaters until combined.
Take the dish, spread a layer of cream on the bottom, lightly soak the cookies in milk, and place them on top. Continue like this until all ingredients are used. I made two layers of cookies, and the last layer should be the cream.
I sprinkled the surface with grated lemon and some white and dark chocolate pearls.
The cold cake with lemon cream is ready to be enjoyed. See you in the next recipe.
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Storage
The cake keeps in the fridge for up to 3 days.
Instead of cornstarch, you can use potato or rice starch; I don’t recommend flour as it would make the cream heavier.
You can replace the plain cookies with your preferred ones, or with ladyfingers or sponge cake cookies.
