Lemon Curd Cake
8 servings
60 minutes
This cake is not baked, but cooled, after thickening the curd mass with gelatin. And the crust is made from crumbled cookies.
1
Crush the cookies (you can pass them through a meat grinder or roll them with a rolling pin in a plastic bag).
- Cookie: 250 g
2
Melt the butter in a saucepan over low heat and mix thoroughly with the crushed cookies. Press this mixture into a cake pan in an even layer, compacting it well, and freeze.
- Butter: 130 g
- Cookie: 250 g
3
Dissolve sugar in 80 ml of water, boil for 3-5 minutes. While the syrup is being made, squeeze the juice from the lemon and grate the zest.
- Sugar: 160 g
- Water: 125 ml
- Lemon: 1 piece
4
Beat the yolks, gradually pour in the sugar syrup (the dish must be heat-resistant!), without stopping the beating. Continue beating until the mixture becomes colorless and cools down.
- Egg yolk: 6 pieces
5
Dissolve the gelatin in the remaining water. Mix the cottage cheese, zest, lemon juice, gelatin, and the yolk mixture with syrup. Stir until smooth.
- Gelatin: 15 g
- Water: 125 ml
- Cottage cheese: 500 g
- Lemon: 1 piece
6
Whip the cream to a thick foam and add it to the mixture.
- Whipped cream: 400 ml
7
Place in a cookie base (previously cooled to a solid state). Chill in the refrigerator for a few hours until the cake sets.
8
Decorate the cake with fresh berries or canned peaches.