Milk
1 package of all-purpose flour
1/2 cup (chopped) of softened butter
2 tablespoons of sugar
Filling
1 envelope of unflavored gelatin
4 tablespoons of water
1 can of sweetened condensed milk
250g of ricotta cheese, sifted
1 can of whipped cream
4 tablespoons of lemon juice
Cake Covering
1 can of whipped cream
250g of melted chocolate
Lemon zest
Bonus
Mold with removable bottom
Milk
1 package of all-purpose flour
1/2 cup (chopped) of softened butter
2 tablespoons of sugar
Filling
1 envelope of unflavored gelatin
4 tablespoons of water
1 can of sweetened condensed milk
250g of ricotta cheese, sifted
1 can of whipped cream
4 tablespoons of lemon juice
Cake Covering
1 can of whipped cream
250g of melted chocolate
Lemon zest
Bonus
Mold with removable bottom
Milk
In a processor, grind the biscuits, mix in butter and sugar to form a crumb mixture
Press the mixture into the mold, making sure it's well-coated
Bake at 180°C for 10 minutes. Reserve
Filling
Hydrate gelatin with water, dissolving in a bain-marie or microwave
Mix in liquidizer sweetened condensed milk, ricotta cheese, whipped cream, lemon juice, and dissolved gelatin
Distribute the cream obtained on top of the cake base and refrigerate until firm
Cake Covering
Heat whipping cream over low heat until it's hot but not boiling
Add melted chocolate and mix well until the chocolate is fully melted
Cover the cake with the chocolate cream and sprinkle lemon zest
