A very light, creamy lemon cake, a spoon dessert that is like a cloud.
Easy to make and without cooking, this lemon cake is a lighter version of a parfait or a Bavarian.

In general, many parfaits require the use of cream or mascarpone: this cake, on the other hand, has very little fat!
It also has very little sugar and the basic recipe is versatile.
You can also make it with coffee, orange, coconut or pineapple, stracciatella.

The cream in fact contains Greek yogurt 0% fat with lemon, but you can find it in many other flavors and therefore vary. Same thing for the Pavesini at the base of the dessert.

The portions are very generous. I used a 25 cm mold, so one slice is really huge.

VERY LIGHT AND CREAMY LEMON CAKE: INGREDIENTS

• For the base and decoration

  6 packs of pavesini

• For the stuffing

  – 200 grams of pasteurized egg white
  * (If you want to make a recipe without egg white because of the avidin you can replace it with 250 grams of
  Milbona brand skimmed quark, but the cake will have a more compact appearance, similar to a cheesecake. In this case, put it on together with the yogurt and use a mold smaller than a couple of cm if you want it high). 
  – liquid sweetener like Tic or liquid stevia (or other of your choice, I use acesulfame k, but only for these recipes)
  – jelly in sheets like PaneAngeli 12 grams
  – the zest of a grated organic lemon
  – juice of half a lemon
  – water to taste
  – 300 grams of Greek lemon yogurt
  – 50 grams of corn starch
  – 500 ml of skimmed milk (if you want you can use vegetable milk, of any type, as long as it is sugar-free and with calories below 34 per 100 ml)

For the dessert to be successful it must be prepared the day before serving it.
First of all you need to make a white cream base and keep it in the fridge to cool for at least 3 hours. Dissolve the cornstarch in half a glass of milk removed from the half liter, pour the mixture into a saucepan with the rest of the milk, add your liquid sweetener if suitable for cooking, otherwise add it at the end. Stirring often, cook the cream until it boils, then turn off.

When cold, add the grated zest of half a lemon, the sweetener if you haven’t put it before. Cover the cream with plastic wrap and put it in the fridge when warm. In the meantime, you can take care of the base.

After 4 hours, remove it from the fridge, with a whisk add the lemon yogurt. Separately, dissolve the gelatine leaves in a saucepan with half a glass of water. Transfer the dissolved gelatin to the cream. Mix very well. Now take a round baking dish or a 25 cm diameter cake pan.

For the base

Distribute the pavesini on the bottom, also trying to plug the holes with pieces of biscuit up to the sides of a couple of cm. There will be some pieces left over and set aside. Now dissolve the juice of half a lemon in a little water, add just enough sweetener and wet the base of the Pavesini with a spoon.
In a bowl, whip the 200 grams of egg white until stiff, with a pinch of salt. Add them to the mixture of white cream and yogurt trying to make it as uniform as possible. Pour the mixture on the base of the pavesini, cover the pan with plastic wrap or aluminum and put it to harden for 2 hours in the freezer. At this point take it out, decorate it with the crumbled pavesini on the sides, in the center put some strands of lemon zest and lemon slices.
Then keep it in the fridge for at least 6 hours before serving.
Your very light and creamy lemon cake is ready.

The extra idea

Since it is so light you can also embellish it with a few sprigs of spray cream, without exaggerating.
You can alternatively serve the cake with a zero-calorie syrup. I use (in moderation) Vitadulce with caramel or ducle de leche (flavor like condensed milk). Find it here: Sugar-free dulce de leche syrup, Low calorie syrup 400gr – Vitadulce.