Lemon cream and cookie cake with thermomix

(No Ratings Yet)

14 October, 2024

It looks like a cheesecake but it is not, without a doubt it is the same or richer, I leave that to each person’s judgment. We are referring to this wonderful Lemon Cream and Cookie Cake with Thermomix.

Ideal for summer because of how refreshing and delicate this cake is, you will love it.

Lemon cream and cookie cake with thermomix

People

Preparation Time:

4 hours, 20 minutes

Total Time

4 hours, 20 minutes

Kitchen

Spanish

Category:

desserts with thermomix Recipes with Thermomix for Christmas Vegetarian Recipes with Thermomix

Ingredients of Lemon cream and cookie cake with thermomix

For the cookie base
200 grams of digestive biscuits
100 grams of butter
For the lemon fluffy
60 grams of sugar
Zest of lemon peel
220 grams of water
1 sachet of lemon-flavored gelatin powder
¼ teaspoon salt
The juice of 2 lemons
120 grams of icing sugar
1 teaspoon baking powder
400 grams of evaporated milk (previously frozen in cubes)

Preparation of lemon cream and cookie cake with thermomix

The first thing to keep in mind when preparing this delicious Lemon Cream and Cookie Cake with Thermomix is to freeze the evaporated milk in ice molds. This takes a couple of hours.
Later, to make the Cookie Base, crush the cookies in the thermomix glass, program.
6 seconds / Speed 8.
Immediately add the butter and program.
15 seconds/ Speed 7.
Next, you need to grease a 20cm springform tin, then line the base and walls with a strip of baking paper.
Pour the mixture into the mold, with a spoon, press so that it is compact. Reserve a tablespoon of the crushed cookies for decoration. Refrigerate the base for a few minutes.
Again in the thermomix glass, clean and dry, pour the sugar and lemon peel and program.
20 seconds / Speed 10.
Add the water to the glass and program.
3 minutes / Temperature 80° / Speed 1.
When the water is hot, add the lemon gelatin along with the salt and lemon juice and program.
20 seconds / Speed 5.
After the programmed time has elapsed, let the preparation cool completely and begin to set (approx. 30 minutes).
Once the resting time is up, place the butterfly on the blades, add the icing sugar and program.
1 minutes / Speed 3.
Add the yeast to the mixture and program again.
7 minutes / Speed 4.
When the ingredients are integrated, remove the butterfly and pour the foam into a bowl.
Once again in the thermomix glass, place the frozen evaporated milk cubes and program.
20 seconds / Speed 5.
Once the frozen evaporated milk cubes are crushed, place the butterfly on the blades and program.
3 minutes / Speed 4.
Before finishing, add the lemon foam and program.
10 seconds / Speed 3.
And to finish, pour the foam into the cookie mold, tap the mold lightly to level the cream and sprinkle with the reserved cookie crumbs.
Refrigerate for 2 hours. Arm yourself with patience.