No-Bake Velvet Lemon Cream Roll Cake
A delightful no-bake dessert featuring ladyfinger biscuits and a creamy lemon filling, perfect for gatherings or a sweet surprise at home.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the cake roll
- 1 package (200g) ladyfinger biscuits
- 1 cup heavy cream for the cake roll
- 1 tablespoon powdered sugar for the cake roll
- 1 teaspoon vanilla extract for the cake roll
For the lemon cream filling
- 1.5 cups heavy cream for the lemon cream filling
- 1 cup lemon curd for the lemon cream filling
- 1 teaspoon vanilla extract for the lemon cream filling
For the lemon glaze
- 1 cup powdered sugar for the lemon glaze
- 2-3 tablespoons fresh lemon juice
- 1 zest of 1 lemon
Instructions
Preparation
- Line a baking sheet with parchment paper.
- In a separate bowl, whip 1 cup of heavy cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract together until stiff peaks form.
- Gently fold in 1 cup of lemon curd to create the lemon cream.
- Spread a layer of the lemon cream mixture on one side of each ladyfinger biscuit and stack them together to form a log shape on the prepared baking sheet.
- Refrigerate for at least 2 hours to set.
Lemon Cream Filling
- Whip the remaining 1.5 cups of heavy cream until stiff peaks form.
- Carefully incorporate the remaining lemon curd and vanilla extract into the whipped cream.
- Spread the lemon cream filling generously on top of the assembled roll.
Glaze and Serve
- Whisk together 1 cup of powdered sugar and 2-3 tablespoons of fresh lemon juice until smooth.
- Drizzle the glaze over the cake roll and sprinkle with lemon zest.
- Slice and serve.
Notes
To enhance the cake, consider adding a dash of lemon extract to the whipped cream or substituting heavy cream with mascarpone for a richer filling. You can also decorate with fresh berries for added color.