200 g of biscuits (Vocazione type)
100 g of butter (melted)
For the filling:
400 g condensed milk
3 egg yolks
120 ml lemon juice
Zest of 1 lemon
For the topping:
200 ml of cream
2 tablespoons of icing sugar
Thin slices of lemon (optional for decoration)
Preparation
To begin, preheat the oven to 180°C.
First, crush the biscuits into fine crumbs. You can do this using a food processor or by placing the biscuits in a plastic bag and crushing them with a rolling pin.
Combine the biscuit crumbs with the melted butter until smooth. Line the bottom of a removable cake tin with the biscuit and butter mixture.
Press firmly with your fingers or the back of a spoon to form an even layer.
Bake immediately for about 10 minutes, or until the crust is lightly golden. Remove from the oven and let cool while you prepare the filling.
In a large bowl or bowl, mix together the condensed milk, egg yolks, lemon juice and lemon zest until smooth and free of lumps.
Next, pour the lemon mixture over the baked biscuit base and spread it out evenly.
Return to the oven and bake for 15-20 minutes, or until the filling is firm but slightly wobbly in the center.
Remove from the oven and let cool completely. While the cake is cooling, prepare the topping by whipping the cream with the icing sugar until soft peaks form.
Once the cake is completely cold, spread the whipped cream over the surface of the cake. If desired, you can decorate with thin slices of lemon.
Finally, place the cake in the refrigerator for at least 2 hours before serving.
Now we have this delicious and sublime lemon cake ready!
We recommend: Very simple lemon cake, you will make this very tender cake every day, it is a dish
