The recipe is for a lemon cake that does not require gelatin, an oven, or curdling. The base of the cake is made with crushed Maria cookies, butter, and the zest of a lemon. The filling is made with cream cheese, whipping cream, and condensed milk, mixed together and set with lemon juice. The cake is assembled by layering the cookie base with the filling and topping with another layer of cookies. The cake is refrigerated for 4-5 hours before being decorated, which can be done with white chocolate, balls of coconut, or other easy ideas. The cake is described as refreshing, delicious, and soft, with the cookie base absorbing all the flavors of the cake. The recipe is suitable for any occasion, including birthdays and celebrations.
Here are the key facts extracted from the text:
1. The recipe is for a lemon cake.
2. The cake requires 200 grams of Maria cookies.
3. The cookies need to be crushed to make them easier to mix.
4. The crushed cookies are mixed with the zest of a lemon.
5. 100 grams of butter are added to the cookie mixture.
6. The cake also requires 250 grams of cream cheese.
7. 200 milliliters of whipping cream with 35% fat are added to the mixture.
8. 400 milliliters of condensed milk are added to the mixture.
9. The mixture is mixed until it is completely combined.
10. The cake is prepared in a 20-centimeter mold.
11. The cake is refrigerated for approximately 4 to 5 hours to set.
12. The cake is decorated with white chocolate and coconut balls.
13. The cake can be served as a dessert for any occasion.
14. The recipe does not require an oven or gelatin.
15. The cake is soft and impressive, with a texture similar to mousse.