2 tablespoons of unflavored gelatin
1/4 cup of cold water
1/2 cup of milk
2 lightly beaten eggs
1 cup of sugar
Zest of 1 lemon, grated
3 tablespoons of lemon juice
2 teaspoons of vanilla extract
2 cups of yogurt cheese
2 egg whites beaten until frothy
1 cup of fresh whipped cream or 1 can of condensed milk
Cake Batter:
1 cup of finely ground biscuit crumbs or processed biscuits
2 tablespoons of natural yogurt
1/2 teaspoon of ground cinnamon
2 tablespoons of unflavored gelatin
1/4 cup of cold water
1/2 cup of milk
2 lightly beaten eggs
1 cup of sugar
Zest of 1 lemon, grated
3 tablespoons of lemon juice
2 teaspoons of vanilla extract
2 cups of yogurt cheese
2 egg whites beaten until frothy
1 cup of fresh whipped cream or 1 can of condensed milk
Cake Batter:
1 cup of finely ground biscuit crumbs or processed biscuits
2 tablespoons of natural yogurt
1/2 teaspoon of ground cinnamon
To make the batter, preheat the oven to moderate temperature (180°C)
Mix all ingredients in a small bowl
Pour into the bottom of an ungreased round baking dish or cake pan with removable sides, 20 cm in diameter
Bake for 7 minutes
Let cool while preparing the filling
For the filling, soften the gelatin in cold water
Combine milk, eggs, and sugar in a small saucepan
Cook over low heat, stirring until slightly thickened
Remove from heat
Mix in softened gelatin and grated lemon zest
Let cool
Gradually add lemon juice and vanilla extract to yogurt cheese, mixing well
Finally, add the egg whites beaten until frothy and whipped cream or condensed milk, mixing carefully
Pour over prepared batter
Refrigerate for at least 24 hours before serving
