Christmas Biscuit Cake :Wonderfully Creamy and Tasty…
Ingredients:
Topping
- 3 eggs
- 3/4 cup sugar
- 2/3 cup lemon juice
- Zest of 2 lemons
- 1/3 cup unsalted butter
Cream
- 1 1/3 cups cream cheese
- 1 2/3 cups very cold heavy cream
- 1/3 cup sugar
- 3/4 cup of the prepared topping cream
- About 3 cups Maria cookies , crushed
- Milk for soaking the cookies (amount as needed)
How to make Christmas Biscuit Cake:
Topping
- Place the lemon juice, lemon zest, sugar and eggs in a glass bowl.
- Place the bowl in a bain marie and stir until it thickens.
- You should get a silky, thick cream, but it shouldn’t boil.
- Remove from the heat, add the cold butter cut into cubes and stir until completely melted. Strain through a mesh strainer to discard the lemon zest.
- Cover with cling film in contact with the cream and refrigerate until cold.
Cake
- Line a removable (20cm) cake tin with baking paper.
- Beat the cream cheese, cream and sugar until creamy. Add 180 gr of the cream from the icing and fold in. Set aside.
- Moisten the cookies in the milk and line the bottom of the tin with them.
- Cover with a layer of the previous cream and again with the cookies moistened in the milk.
- Repeat this process until you’ve finished, with the last layer being cream.
- Finish with the rest of the cream so that it covers the entire white cream.
- Refrigerate for a few hours.
- Unmold and remove the paper.
- Before serving, decorate with chopped almonds (optional).
Bon Appétit!
