2 store-bought English biscuits
1 box of lemon-flavored gelatin
1 cup (cha) of boiling water
400g cream cheese
1 cup milk
1/4 cup sugar
1 teaspoon grated lemon zest
Chantilly to taste for topping
2 store-bought English biscuits
1 box of lemon-flavored gelatin
1 cup (cha) of boiling water
400g cream cheese
1 cup milk
1/4 cup sugar
1 teaspoon grated lemon zest
Chantilly to taste for topping
Line a 10-inch springform pan with parchment paper, leaving a border to cover the cake
Cut the biscuits into 1/2-centimeter thick slices
Line the bottom and sides of the pan with the biscuit slices
Dissolve the gelatin in boiling water and stir for two minutes until fully dissolved
In a blender, combine the gelatin, cream cheese, milk, sugar, and blend until smooth
Add the grated lemon zest
Place over the cake, cover with the parchment paper border, and refrigerate for at least three hours
Unmold and remove the parchment paper
When serving, decorate with chantilly.
