Cookie cake with lemon cream and raspberries
Cookie Cake with Lemon Cream and Raspberries: A Mother’s Love Delicacy
With every celebration, the desire to bring a touch of joy and love into the lives of our loved ones becomes a true art. And when it comes to a cake, each ingredient transforms into a note of a sweet melody that delights the senses and brings smiles to the faces of those dear to us. Today, I invite you to prepare a cookie cake with lemon cream and raspberries, a simple and delicious recipe perfect for celebrating special moments with your loved ones.
Preparation Time: 45 minutes
Baking Time: 15 minutes
Resting Time: 6 hours (ideally overnight)
Servings: 12
Ingredients
- 6-8 packages of Petit Beurre cookies (depending on the chosen shape)
- Zest and juice of 3 lemons
- 1.5 liters of milk
- 350 g powdered sugar
- 9 eggs
- 9 tablespoons of flour
- 150 g butter
- 1 packet of vanilla
- 250 g raspberries (fresh or frozen)
- 500 ml heavy cream
- Colored candies for decoration
The Delicious History of the Recipe
The cookie cake is a dessert that evokes childhood memories when mothers and grandmothers lovingly prepared simple yet tasty recipes. This cake does not require baking, making it ideal for any home cook. The lemon cream adds a fresh note, while the raspberries contribute natural sweetness, resulting in a dessert that perfectly blends flavors.
Preparing the Lemon Cream
1. Heating the milk: In a large pot, add 1.5 liters of milk, 350 g powdered sugar, and the packet of vanilla. Place the pot over medium heat and let it heat up, stirring occasionally. Be careful not to let it reach a boiling point.
2. Preparing the egg mixture: In a separate bowl, whisk 9 eggs with 100 ml of cold milk. Add 9 tablespoons of flour and mix well until you achieve a smooth, lump-free mixture.
3. Thickening the cream: Take a ladle of the hot milk and gradually pour it over the egg mixture, stirring continuously. Then, pour everything back into the pot with the hot milk. Continue to stir over low heat until the cream thickens. This step is essential for achieving a smooth and creamy texture.
4. Finalizing the cream: Once the cream has thickened, add 150 g of butter, lemon zest, and lemon juice. Whisk well until the butter is completely melted and the cream becomes homogeneous. Let it cool to room temperature.
Assembling the Cake
5. Preparing the cookies: Choose a rectangular dish or a cake pan. Place a first layer of Petit Beurre cookies at the bottom of the dish. If desired, you can sprinkle the cookies with a little milk, but I recommend leaving them dry, as the cake will chill and they will gradually soften.
6. Layers of cream and raspberries: Pour a generous layer of lemon cream over the cookies, then add a layer of raspberries. Continue with another layer of cookies, followed by cream and raspberries. Repeat the process until you are near the edge of the dish, leaving a little space to add the whipped cream.
7. The final layer: Finish with a layer of lemon cream. Cover the cake with plastic wrap and refrigerate for at least 6 hours, ideally overnight, to allow it to set properly.
Decorating the Cake
8. Preparing the whipped cream: Before serving, whip 500 ml of heavy cream until you achieve a firm consistency. This will add lightness to the cake.
9. Decorating: Remove the cake from the refrigerator and decorate it with whipped cream, colored candies, and, if desired, a few fresh raspberries for an elegant touch.
Serving
The cookie cake with lemon cream and raspberries is best served alongside a cup of tea or fresh lemonade. It’s a dessert that is sure to impress your guests at any party or celebration.
Practical Tips
- Simple Variation: If you don’t have raspberries, you can substitute them with strawberries or other berries. Choose fresh or canned fruit, but make sure they are well-drained to avoid soaking the cake.
- Cookie Trick: If you want to add a chocolate note, you can use cocoa cookies or even chocolate cookies.
- Personalization: Add a splash of lemon liqueur to the cream for a more intense flavor, or experiment with other flavors like almonds.
- Calories: Each serving contains approximately 350 calories, depending on the amount of whipped cream used. It’s an indulgent dessert, but made with natural ingredients, providing nutrients from lemons and raspberries.
Frequently Asked Questions
1. Can I use whole grain cookies? Yes, whole grain cookies can add a healthier touch to your cake.
2. Can I store the cake for more than a day? You can keep the cake in the refrigerator for up to 2-3 days, but it’s recommended to consume it fresh to enjoy the best flavors.
3. How can I prevent the cream from sticking to the bottom of the pot? Make sure to stir the cream constantly while it thickens to prevent sticking.
This cookie cake with lemon cream and raspberries is an excellent choice for celebrating the cherished moments in your life. Each bite is an explosion of flavors, a perfect combination of sweetness and acidity that will leave anyone with a smile. So, get ready to impress with this simple yet incredibly refined recipe!
Ingredients: 6 or 8 packs of Petitte beurre biscuits (depending on the shape) juice and zest from 3 lemons 1 and a half liters of milk 350 g powdered sugar 9 eggs 9 tablespoons flour 150 g butter vanilla raspberries decorative candies 500 ml natural whipped cream from milk
