There were two reasons I made this cake yesterday. First, I wanted to make a cake for my mother-in-law and sister-in-law to celebrate Mother’s Day, however I did not want to spend too much time. I’m a mother of three, so Mother’s day is also my day :-). Second, I remembered that my co-worker gave me a bottle of limoncello liqueur which she bought in Italy. So, I decided to make a lemon ice box cake (no bake cake). One of my co-workers made this and brought it to the office, and it was a big hit, so I had to ask her for the recipe (I made a few changes from the original recipe).
This cake needs to sit in the fridge for at least 8 hours, preferably overnight, until the cookies have softened. So, you will need to plan ahead of time. This cake is so delicious!!
Happy Mother’s Day to all mothers!
|1 ¾ cups
|Heavy Whipping Cream
Pure Cane Sugar / white sugar
Fresh lemon juice
Lemon wafer cookies
Zest of 3 lemons
- Prepare all ingredients. (Pictures 1-4)
- Combine heavy whipping cream, mascarpone, sugar, limoncello liqueur, lemon zest, lemon juice and vanilla extract in a mixing bowl. Mix on low speed to combine and then slowly raise the speed, whisk until it forms firm peaks.
- Cut an 8-inch circle of parchment paper and lay it on the bottom of an 8-inch springform pan (this will help you remove the cake from the pan easier). Begin with a layer of lemon wafer cookies, break cookies to fill spaces between cookies (I prefer just one layer) or overlap cookies to have a solid base. (Picture 5)
- Add half of the filling and smooth with a spatula. (Picture 6)
- Next, fill another layer of lemon wafer cookies. (Picture 7)
- Fill the top of the cake with the rest of the filling and smooth with a spatula. (Picture 8)
- Garnish with lemon zest curls. (Picture 9)
- Cover and refrigerate overnight. To serve, run a small sharp knife around the outside of the cake and remove sides of the pan.