Cold lemon cake

To prepare cold lemon cake, start with the base: melt the butter on a very low flame and leave to cool until lukewarm. Place the dry biscuits in a mixer 1 and blend into a powder. Place them in a bowl, add the melted butter 2 and leave to cool. Stir with a spoon 3.

Place the mixture in a 8" diameter hinged baking pan lined with parchment paper. Use the back of a spoon to evenly coat the pan with the biscuit mix 4. Leave to harden in the refrigerator for at least 30 minutes. In the meantime, prepare the cream: place some cold water in a low and wide baking pan and soak the gelatine sheets 5 for around 10 minutes. Place the yogurt in a bowl, grate the zest of an untreated lemon 6

then juice it 7. Now add the juice to the bowl with all the other ingredients 8 and stir 9.

When ready 10, add the icing sugar to the cream 11, stir thoroughly so that it fully dissolves 12.

Heat 0.6 cups of cream taken from the total amount and heat to just before the boil. Take the gelatine and gently wring it out 13, add to the heated cream 14 and stir until fully dissolved. Leave to cool slightly before pouring into a bowl 15.

Stir to thoroughly incorporate both mixtures 16. Then add the remaining cup of fresh liquid cream and beat with an electric whisk 17. Now add also the whipped cream to the yogurt mix 18.

Stir delicately with a silicone spatula from the bottom up, so that the cream does not lose its frothy consistency 19. Pour the cream onto the cold cake base, which will have firmed up by now 20; smooth with a spatula or the back of a spoon 21 and place it back in the refrigerator to harden. It is best to wait a whole day or at least one night for the cake to solidify completely.

To decorate the cold lemon cake, finely chop the white chocolate 22, remove from the hinged baking pan and discard the parchment paper; now sprinkle the white chocolate over the entire surface of the cake 23. Your cold lemon cake is ready to be enjoyed 24!