Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 45 minuti |
Ingredients
| 3 | lemons |
| 130 g | of sugar |
| 45 g | corn starch |
| 750 mL | Whipping Cream Sterilgarda |
| 2 mL | lemon flavouring |
| q.b. | yellow food coloring |
| 200 mL | water |
| 200 g | burro |
| 400 g | biscotti secchi |
| 10 g | gelatina in fogli |
| 250 g | yogurt bianco intero Sterilgarda |
Preparation
- To prepare the lemon cream for the filling, squeeze 3 lemons and pour the juice into a measuring cup, adding water until you reach a total of 400 ml.
- In a small saucepan, combine the sugar and cornstarch, whisking together. Meanwhile, add the lemon juice and water, adding half a vial of lemon flavoring and a few drops of yellow food coloring.
- Bring to a boil and stir until the mixture becomes thick.
- Let the cream cool and set it aside.
- For the cake crust, melt the butter in a saucepan and let it cool. Meanwhile, blend the biscuits and combine them with the butter.
- Proceed with the cake filling by taking the gelatin sheets and soaking them in cold water.
- Take a bowl and add the Sterilgarda Whipping Cream, two jars of Sterilgarda Whole-Fat Plain Yogurt, and the juice of one lemon. Finally, whip until stiff with an electric mixer.
- Squeeze the gelatin, place it in a saucepan with 3 tablespoons of water, and melt slowly over the heat, stirring occasionally. Add everything to the cream and incorporate.
- To assemble the cake, pour half of the cream and yogurt mixture onto the biscuit base and freeze for 20 minutes. Finally, pour the lemon cream over the cake, smoothing it out, and cover with the remaining cream.
- Refrigerate for 4 hours.
- Remove the cake from the pan, decorate it with 250 ml of Sterilgarda Whipping Cream and add a few drops of food coloring.
- Decorate as desired with lemon cream tufts.
- Serve.
In a bowl, add 250g of well-sifted Sterilgarda ricotta and add the powdered sugar and vanilla. Mix with a spoon. Add the wafers carefully crushed with ...
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