TORTA FRESCO LIMONE SENZA FORNO torta al limone facile

FRESH LEMON CAKE WITHOUT OVEN: Easy lemon cake ■ Here you'll find everything: my books, the items I use in my videos, and the T-shirts. https://linktr.ee/rapanello ■ Here's the free official website: https://www.ziorapa.it/ ☕ Want to buy me a coffee? Support our activities for the price of a coffee. If you'd like to support my work with a small donation (just to keep me awake and ready to create new content!), you can do so here: 👉 paypal.me/cattaringabriele Thank you so much, even just a coffee warms the heart! ❤️ Fresh Lemon Cake You have to be careful with cold and quick cakes, because we often use ingredients that give us relief in the moment but then become like lead, because they're made with heavy, fatty, and high-calorie ingredients like mascarpone, granulated sugar, various spreads, and too many eggs. Here's this recipe, which already has little sugar and almost no fat, and which with the variations I'll show you can reduce even more, without sacrificing anything, but rather increasing flavor, freshness, and lightness. 4 hours, difficulty 2/5, vegetarian Vegan with plant-based milk and suitable biscuits. Ingredients Sauce: 1 glass of water 1/2 glass of limoncello Juice of half a lemon Cream: 500 ml of milk, even skimmed or plant-based (or 250 ml of milk and 250 ml of liquid cream) 45 g of cornstarch Whole zest of half a lemon Vanilla flavoring to taste 3 tablespoons of sugar or erythritol Cookies to taste (ladyfingers, or Pavesini, Saiwa, sponge cake, or other) I wrote 4 hours of preparation, but don't be afraid: the real work is 15 minutes, and the refrigerator does the rest. Prepare a syrup by mixing the ingredients listed. You can replace the liqueur with a little extra lemon juice. For a 20 cm diameter round baking pan, you'll need about 4 packets of Pavesini biscuits or two sticks of ladyfingers. Lightly soak the biscuits in the syrup and line the bottom of the pan. Line the vertical side of the pan as well, cutting the biscuits in half. Place the nice side of the biscuit facing outward. Now prepare the cream. Simply dissolve the cornstarch in the cold milk, add the sugar or erythritol, and the lemon zest. Bring to a boil on the stove, stirring slowly: it will thicken. Keep it on the stove, stirring a little more vigorously, for a minute, then remove it from the heat and continue stirring for another minute. Weigh the ingredients carefully with a solid scale. If the cream is too thick, add a little milk. I'm writing this on purpose because it's a common mistake to add too much cornstarch. Pour half of the still-hot cream into the pan over the biscuits, spread it out with a spoon, layer the biscuits as before, and then top with the rest of the cream. Meanwhile, the cream will have curdled a bit, so give it a good stir before adding it to the last biscuits. The only downside is that you'll have to refrigerate it for at least 3 hours before eating. In the meantime, you can use all the saucepans and spoons. Before serving, remember to garnish with a few thin slices of lemon, maybe two red berries, and a few mint leaves—just for decoration, if you like. #freshlemoncake #coldcake #allimondessert #bakeryfreedessert #lemoncream #pavesini #ladyfingers #summerdessert #vegetarianrecipes #veganrecipes #italiancuisine #easyrecipe #quickrecipes #radish #radishrecipe lemon cake, fresh lemon cake, cold lemon cake, fresh dessert, easy recipe, Italian cuisine, radish, radish recipes, quick recipes, vegetarian recipes, vegan recipes, quick and easy dessert,