A creamy and lemony cake which does not require baking. The base of the cake is made from crushed butter biscuits, layered with lemon cream and lemon foam. The top of the cake is formed from biscuits which are then drizzled with lemon icing. The cake is delicious and I guarantee that it will disappear from the table in the blink of an eye.
Ingredients for lemon cake.
- 200 g butter biscuits
- 100 g unsalted butter
- 3 tablespoons of caster sugar
- 3 tablespoons of setting jelly (taken from the setting jelly used to make “Lemon foam”)
- 200 g unsalted butter
- 1 powdered pudding (40 g) vanilla or cream flavoured
- 1 tablespoon of flour
- 150 ml freshly squeezed lemon juice
- 250 ml water
- 120 g caster sugar
- 400 ml whipped cream (36%)
- 75 g lemon flavoured jelly powder
- 150 ml water
- 15 dag caster sugar
- 3 tablespoons of lemon juice
- 14 butter biscuits
How to make lemon cake.
Crunchy biscuits base: blend the biscuits (they should have the consistency of breadcrumbs). Once done, place them in a bowl. Add the melted butter, caster sugar and 3 tablespoons of setting lemon jelly (taken from the jelly used to make the “Lemon foam”, see below). Mix it well. Line the rectangular form with aluminium foil. Put the crushed biscuits in it. Spread them out evenly, pressing lightly with your fingers. Insert the tin into the fridge for 10 minutes.
Lemon cream: mix lemon juice with water. Pour half of the liquid mixture into a pot, add sugar and bring it to boil. In a cup, mix the remaining liquid with the flour and the pudding powder. When the liquid in the pot starts boiling, pour over the pudding from the cup. Bring it to boil. Keep it on the heat for one minute while stirring continuously. Remove from the heat and cover with cling film. Let it cool down.
Rub the butter into a fluffy, almost white consistency. In small doses, add the pudding to it. Mix until there are no lumps in the cream.
Take the biscuit tin out of the refrigerator. Pour the lemon cream in and spread it out evenly. Once finished, place the tin back in the fridge for 10-15 minutes.
Lemon foam: add the jelly into a bowl. In a kettle or a pot, bring the water to boil. Pour the boiling water over the jelly in the bowl and mix thoroughly until the jelly is completely dissolved. Put it aside to set. Take 3 tablespoons out from the setting jelly and use it for preparing the “crunchy biscuits base” (see above). Whip the cream until stiff. Once ready, add the jelly. Whisk together for an additional few seconds.
Remove the cake from the refrigerator. Pour the setting lemon foam on top of the lemon cream. Spread thoroughly and evenly. Place the biscuits on top of the foam. Do not press them down. Put the cake back in the fridge for a few minutes.
Lemon drizzle: mix caster sugar with lemon juice. I did it with a food processor and it took me 10 minutes. Cover the top of the cake with the liquid lemon drizzle (i.e. the biscuit layer). Let the cake set completely for a few hours in the refrigerator.
Good to know when making lemon cake.
I used a rectangular tin which measuring 30 by 20 centimetres.
It is not a must to put the cake in the fridge every time when an additional layer is added. Personally, I prefer doing it as it allows me to spread the cream and the foam much easier.
You can crush the biscuits in a blender. If you do not have a blender, put the biscuits in a sealed bag. Crush them by hitting the bag with a pestle or a roller.
Do you like fruit cakes with jelly? If so, try ur recipe for Peach cake.