Desserts
No-bake lemon cake
Ingredients
For a cake with a diameter of 20 cm
12 dkg
Mizo lactose-free butter
25 dkg
ground household biscuits
2 pcs
lemon juice and grated peel
15 dkg
powdered sugar
2.5 dl
whipped-cream
40 dkg
Mizo lactose-free cottage cheese
20 g
gelatinix
to taste
melted chocolate
to taste
seasonal fruit
to taste
lime
Instructions:
For the cake base, mix the ground biscuits with the melted butter, then press the mass evenly into the cake tin and put in the fridge.
Mix the cottage cheese with half the powdered sugar and the grated lemon zest. Heat the lemon juice with the gelatin in a small pan until the gelatin melts. (Be careful not to boil it.)
Beat the cream with the remaining sugar into a hard foam. Pour in the lemon gelatin carefully, stirring constantly, and gently mix in the cottage cheese. Spread it on a biscuit base and refrigerate for 2 hours. Serve with melted chocolate, seasonal fruits or lime.