Now I will share this amazing recipe lemon cake!
IT’S EGG-FREE AND DELICIOUS!
First of all, you need a variety of berries. I used blueberries, raspberries and the amazing strawberries and 1 lemon.
1 1/2 cup flour
1 cup sugar
1 cup milk (i added this time in the milk 30ml yoghurt)
1/3 cup olive oil
20 gram baking powder
3 tbsp lemon zest
1 tbsp lemon juice
Divide this mixture in two oven trays , same size ofcourse!
Bake for approx. 20min on 170 degrees celcius
and let it cool down before, adding the cream and fruits.
This my mandala filling:
Next i put the 2nd layer on top
Then to give it more flare i have added flowers, mint and coconut flakes:
No – bake & Egg-free
For the base:
- 125 gm (8 large or 10 regular) digestive biscuits
- 200gr crushed almonds
- 60 gm (1/4 cup) butter at room temperature
For the cake filling:
100 gram Liquid cream
500 gram Mascarpone cheese
160 gram icing sugar or confectioners sugar
200 gram Cream cheese
1 tbsp of fresh lemon zest
Prepare the base:
Process the biscuits in a food processor until they turn into a fine powder. Do the same with the almonds
Put the biscuit powder in a mixing bowl, add the almonds and the room temperature butter and mix with your fingertips until the mixture resembles bread crumbs and the butter is well mixed into the biscuit powder.
Press this mixture over the base of a deep 8” (20 cm) or regular 9” (23 cm) springform pan or a pan with a detachable base.
Refrigerate for half an hour or place in the deep freezer for 10 min.
Prepare the filling:
In a large bowl, with a wire whisk, beat the mascarpone, sugar, cream & cream cheese until smooth and creamy. Stir in the lemon zest, mix well and keep aside.
Put in the springform pan on top of the cookie base.
Allow setting in the refrigerator for 3 to 4 hours before serving.
Garnish with grated chocolate/mint or with fresh lemon slices if desired.