Cold lemon cake: the recipe for a citrus-fresh dessert

Step 1

Break the biscuits into pieces and collect them in a food processor1, then mix until you get a floury mass. In the meantime, melt the butter in a saucepan or in a double boiler.

step 2

Place the cookies in a large bowl and pour in the melted butter2. Perfume with a pinch of vanilla and mix thoroughly.

step 3

Place the cookie mixture into a non-stick springform pan3. Use the back of a spoon or the bottom of a glass to press the cookies into an even layer.

Step 4

Once the base is ready, place it in the fridge to rest for about 30 minutes4.

Step 5

In the meantime, soak the gelatine in cold water for about 15 minutes5. After the soaking time is up, squeeze it out and dissolve it in 50 ml of boiling cream.

Step 6

Mix the Greek lemon yoghurt with the full-fat natural yoghurt6.

Step 7

Mix the grated peel and juice of a lemon7.

Step 8

Add the icing sugar to the fresh liquid cream8, then beat and whip with the electric whisk until a fluffy mixture is formed.

Step 9

Mix the whipped cream with the yoghurt9.

Step 10

Add the dissolved gelatine to the cream-yoghurt mixture10.

Step 11

Mix thoroughly with a whisk11.

Step 12

Pour the lemon yoghurt cream into the mold12.

Step 13

Level the surface13and place the cold lemon cake in the fridge for at least 6 hours. After the resting time, you can prepare the lemon jelly.

Step 14

Put water, sugar and lemon juice in a pot14.

Step 15

Stir over low heat until the sugar has dissolved. In the meantime, soak the gelatine; when it is soft, squeeze it out and add it to the mixture, stirring until it has completely dissolved.15.

Step 16

Add yellow food coloring or, if you like, a pinch of turmeric16.

Step 17

Allow the lemon jelly to cool for a few minutes17.

Step 18

Pour the lemon jelly onto the now cold and solid yoghurt layer18. Place the cold lemon cake in the fridge for another 4-6 hours until the jelly is solid.

Step 19

Remove the cold lemon cake from the tin and place on a serving plate19. Garnish with thin lemon slices and a sprig of fresh mint.

Step 20

Cut the cake with a thin knife with a smooth blade. Serve the lemon cake cold20.