No-Bake Velvet Lemon Cream Roll Cake
A light and refreshing no-bake dessert that combines the zesty brightness of lemons with creamy textures, perfect for any gathering.
Servings: 8 servings
Calories: 300kcal
Ingredients
Cake Base
- 1 package 200g of ladyfinger biscuits These sponge-like treats provide the perfect base for our cake.
Lemon Cream Filling
- 1 cup lemon curd Vibrant and tangy, adds a punch of citrus flavor.
- 1 cup heavy cream For a luscious, creamy texture.
- 1 tablespoon powdered sugar Adds a touch of sweetness.
- 1 teaspoon vanilla extract For an aromatic touch.
Filling
- 1.5 cups heavy cream To enhance the velvety richness.
- 1 teaspoon vanilla extract To add depth of flavor.
Glaze
- 1 cup powdered sugar For a sweet and glossy finish.
- 2-3 tablespoons fresh lemon juice To kick up the lemony goodness.
- 1 lemon zest of For added flavor and visual appeal.
Instructions
Preparation
- Line a baking sheet with parchment paper.
- In a mixing bowl, combine 1 cup of heavy cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract. Beat until stiff peaks form.
- Gently fold in 1 cup of lemon curd to form a silky lemon cream filling.
- Spread the lemon cream mixture onto each ladyfinger biscuit and stack them to form a log shape on the prepared baking sheet.
- Refrigerate for at least 2 hours to let the mixture firm up.
Filling
- Whip 1.5 cups of heavy cream until stiff peaks form.
- Fold in the remaining 1 cup of lemon curd and 1 teaspoon of vanilla extract for the filling.
- After chilling, transfer the cake roll to a serving platter and spread the lemon cream filling over the roll.
Glazing
- 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 top with lemon zest.
- Slice into rounds and serve.
Notes
Consider adding fresh berries or decorative toppings like mint leaves or edible flowers. This cake can also be made ahead of time and stored in the refrigerator.