We just had strawberry season and they are great not only for jam, lemonade, but also for ice cream, in short, all the fresh summer treats. It is with the combination with lemon that you conjure up the best dessert in the form of an unbaked cake that will shine at any celebration. You can also prepare it in advance and let it cool. Unlike cheesecake, it is even lighter and does not have many calories. Save the recipe, you will definitely use it on hot days.
You will need the following ingredients for this colorful lemon-strawberry no-bake cake:
- 2 large bars of unsalted butter
- 280 g shortbread cookies, finely crushed
- 1/2 tsp soli
- 4 large eggs
- 4 large yolks
- 250 g granulated sugar
- 2 tsp finely grated lemon zest plus 1 cup fresh lemon juice
- 2 PL corn starch
- 1 cup strawberry jam without kernels
- whipped cream for serving
In a small saucepan over medium-low heat, melt 5 Tbsp of butter (or melt it in the microwave), then pour it into a large bowl. Add crumbled crackers and 1/4 tsp salt. Mix until combined, then pour into a 23cm springform cake tin. Press the cookie mixture into the bottom and sides of the pan.
Let cool in the refrigerator for about 20 minutes. Meanwhile, in a medium bowl, beat the eggs and egg yolks until combined. In a medium saucepan over low heat, melt the remaining 12 tablespoons of butter. Add the egg mixture, sugar, lemon zest, lemon juice and cornstarch to the saucepan. Cook, stirring, until the mixture thickens to the consistency of pudding, 6 to 8 minutes.
Strain the mixture through a fine sieve into a medium bowl. Pour 1 cup of the mixture into another bowl, then stir in the jam. Pour the mixture into the center of the prepared dough, alternately lemon and strawberry. Run the tip of a skewer or chopstick across the cake to create a swirl pattern. Refrigerate until set, at least 2 hours. Remove the sides and bottom of the pan, then transfer the cake to a serving dish. Serve with whipped cream.
