Crispy base, delicate cheese cream and refreshing lemon jelly
If you love desserts with a slight acidity, this cake will be a real highlight of the festive table. It combines a crispy base, a delicate cheese layer and transparent lemon jelly, which makes it especially fresh.
This dessert impresses with a combination of lightness and a bright citrus note – the perfect finale to any dinner.
Ingredients
- Flour: 160 g
- Butter: 100 g
- Icing sugar: 50 g Sour milk cheese (9%): 400 g
- Cream cheese: 1 jar
- Egg yolks: 3 pcs.
- Lemon (peel): 1 pc.
- Sugar: 5 tbsp. l.
For jelly:
- Lemons (juice): 2 pcs.
- Gelatin: package (10-15 g)
Prepare lemon curd cake
Grate the softened butter with powdered sugar to a soft creamy texture. Add flour, knead the crumb and put it in the form. Spread with your hands, compact and bake at 190°C for about 15 minutes.
Beat the egg yolks with sugar in a water bath to a thick light mass. Mix with cream cheese, sour milk cheese and lemon zest. Spread the cream on the cooled base and smooth it out.
Dilute the juice of two lemons with water and mix with the gelatin prepared according to the instructions. Carefully pour the cheese layer and put the cake in the refrigerator at least overnight.Remove the finished cake from the mold, decorate to your taste and serve chilled.