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🍽️ Crunchy Lemon Cream Cake

580 kcal · 30 min · 4 servings

Crunchy Lemon Cream Cake Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Place the cookies in a freezer bag.
  2. 2. Crush the cookies finely using a rolling pin.
  3. 3. Mix the crumbs with the butter to form a dough.
  4. 4. Press the mixture into the bottom of a springform pan.
  5. 5. Place the pan in the refrigerator while you prepare the filling.
  6. 6. Soak the gelatin in cold water.
  7. 7. Squeeze the juice from the halved lemons.
  8. 8. Heat 5 tablespoons of water in a pot.
  9. 9. Dissolve the drained gelatin in the warm water.
  10. 10. Place the gelatin mixture in the refrigerator for 15 minutes until it has cooled down.
  11. 11. Whip the cream until stiff.
  12. 12. Stir the cream yogurt and powdered sugar into the cooled gelatin mixture.
  13. 13. Gently fold the whipped cream into the yogurt mixture.
  14. 14. Pour the cream over the prepared cookie base.
  15. 15. Press 10 currants without leaves into the cream.
  16. 16. Place the cake in the refrigerator for 1 hour.
  17. 17. Decorate the surface with the remaining currants that still have leaves.
  18. 18. Place the cake in the refrigerator for another 1 hour.
  19. 19. Carefully remove the cake ring before serving the cake.

Nutrition per serving