No-bake lemon cream cake

Ingredients for 1 servings:

• 200 g butter biscuits, light
• 50 g butter, mildly soured
• 500 ml whole milk
• 2 packets of vanilla pudding powder
• 3 tbsp, heaped vanilla sugar
• 1 pinch(s) white pepper, finely ground
• 1 lemon(s), organic, zest
• 500 g mascarpone
• 200 g double cream cheese
• 1 medium-sized lemon(s), organic
• 1 m.-large lime(s)
• 3 m.-sized eggs
• 1 pinch of salt
• 75 g sugar
• 1 pack of white gelatin powder
• 500 g fruit of your choice, e.g. oranges, tangerines, kiwis or bananas
• 200 ml whipped cream
• 2 tsp San-apart
• 1 tbsp, levelled vanilla sugar

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

filled with custard cream and fruits of your choice

For the base, crumble the biscuits and knead them with the melted butter. Spread the dough into a 28 cm baking dish and press it down firmly. Place the dish in the refrigerator. Grate the zest of the unwaxed lemon, squeeze the lemon and lime, and set aside the juice and zest. Make a pudding according to the package instructions using the milk, vanilla sugar, a pinch of pepper, the lemon zest, and the two packets of pudding powder. Then cover the pudding with thin film and let it cool. Beat the mascarpone, cream cheese, and the cooled pudding until smooth and spread evenly over the biscuit base. Return the dish to the refrigerator. For the lemon curd, prepare the gelatine according to the package instructions. Separate the egg whites from the yolks and beat them with a pinch of salt until stiff. Beat the egg yolks with the sugar until stiff and very slowly add the lemon and lime juice. Also add the still liquid, lukewarm gelatine, stirring vigorously. Finally, carefully fold in the egg whites. Top the custard layer with the fruit of your choice and then spread the lemon curd evenly on top. Whip the cream with vanilla sugar and San-apart until stiff peaks form and garnish the cake with it using a piping bag. Refrigerate for 3-4 hours before serving.