Preparation:
Preheat oven to 375 degrees. Spray a 9-inch springform pan. Cover bottom of pan with ladyfingers, cutting them to fit as needed. Stand remaining ladyfingers around sides of pan, cutting bottom ends so the tops are even with top of pan. (This prevents tips from getting too brown during baking.) In a large bowl, mix condensed milk, yolks, lemon peel and juice until well blended. In a mixing bowl with electric mixer, beat egg whites until stiff peaks form. Fold whites into lemon mixture. Pour into prepared pan. Bake for 20 to 25 minutes or until top is lightly browned. Cool thoroughly, cover with foil and freeze until firm. Before serving, remove sides of springform. Sprinkle cake with powdered sugar and garnish with lemon slices and leaves. Let stand at room temperature 15 minutes before serving. Advance Prep: Cake may be frozen up to 1 month.
Prep Time: 20 minutes Cook Time: 20 to 25 minutes Freeze Time: At least 4 hours Makes: 10 servings
This is not really a cake, because it's not crumbly. It's not really a mousse, because it's not light and airy. The texture is more like a cheesecake, but there's no cheese in it. It's much easier to make tha |
