Lemon cream cake and biscuit with thermomix

(12 votes, average: 4.17 out of 5)

14 May, 2022

It looks like a cheesecake but it is not, without a doubt it is the same or richer, I leave that to the judgment of each person. We refer to this wonderful lemon cream cake and biscuit with thermomix.

Ideal for summer due to the refreshing and delicate nature of this cake, you will love it. This recipe calls for digestive biscuits

Lemon cream cake and biscuit with thermomix

Persons

Preparation time:

4 hours, 20 minutes

Total Time

4 hours, 20 minutes

Kitchen room

Spanish

Category:

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

Ingredients of lemon cream cake and biscuit with thermomix

For the cookie base
200 grams of digestive biscuits
100 grams of butter
For the lemon sponge
60 grams of sugar
Grated peel of a lemon
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 of chemical yeast powder
400 grams of evaporated milk (previously frozen in cubes)

Preparation of lemon cream cake and biscuit with thermomix

The first thing to keep in mind for the preparation of this delicious lemon cream cake and cookie with thermomix is to freeze the evaporated milk in ice molds. This takes a couple of hours.
Later, to make the Biscuit Base, crush the biscuits in the Thermomix bowl, program.
6 seconds / speed 8.
Immediately add the butter and program.
15 seconds/ Speed 7.
Next, you must grease a 20 cm springform pan, 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.
Back in the glass of the thermomix, clean and dry, pour the sugar and the lemon peel and program.
20 seconds / Speed 10.
Add the water in the glass and program.
3 minutes / Temperature 80°/ Speed 1.
When the water is hot, add the lemon jelly along with the salt and lemon juice and program.
20 seconds / Speed 5.
Once the programmed time has elapsed, let the preparation cool completely and begin to set (approx. 30 minutes).
Once the resting time is over, place the butterfly on the blades, add the icing sugar and program.
1 minute / 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 glass of the thermomix, place the cubes of frozen evaporated milk and program.
20 seconds / Speed 5.
When the frozen cubes of evaporated milk are crushed, place the butterfly on the blades and program.
3 minutes / speed 4.
Before finishing, incorporate the lemon foam and program.
10 seconds / Speed 3.
And to finish, pour the foam into the cookie mold, lightly tap the mold to level the cream and sprinkle with the reserved cookie crumbs.
Refrigerate for 2 hours. Arm yourself with patience.