Lemon cream and cookie cake with thermomix

Preparation of lemon cream and cookie cake with thermomix

1. 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.
2. Later, to make the Cookie Base, crush the cookies in the thermomix glass, program.
3. 6 seconds / Speed ​​8.
4. Immediately add the butter and program.
5. 15 seconds/ Speed ​​7.
6. Next, you need to grease a 20cm springform tin, then line the base and walls with a strip of baking paper.
7. 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.
8. Again in the thermomix glass, clean and dry, pour the sugar and lemon peel and program.
9. 20 seconds / Speed ​​10.
10. Add the water to the glass and program.
11. 3 minutes / Temperature 80° / Speed ​​1.
12. When the water is hot, add the lemon gelatin along with the salt and lemon juice and program.
13. 20 seconds / Speed ​​5.
14. After the programmed time has elapsed, let the preparation cool completely and begin to set (approx. 30 minutes).
15. Once the resting time is up, place the butterfly on the blades, add the icing sugar and program.
16. 1 minutes / Speed ​​3.
17. Add the yeast to the mixture and program again.
18. 7 minutes / Speed ​​4.
19. When the ingredients are integrated, remove the butterfly and pour the foam into a bowl.
20. Once again in the thermomix glass, place the frozen evaporated milk cubes and program.
21. 20 seconds / Speed ​​5.
22. Once the frozen evaporated milk cubes are crushed, place the butterfly on the blades and program.
23. 3 minutes / Speed ​​4.
24. Before finishing, add the lemon foam and program.
25. 10 seconds / Speed ​​3.
26. 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.
27. Refrigerate for 2 hours. Arm yourself with patience.