No-Bake Velvet Lemon Cream Roll Cake
A refreshing and delightful dessert that combines vibrant lemon flavors with a meltingly creamy texture, perfect for any occasion without the need for baking.
Servings: 8 servings
Calories: 375kcal
Ingredients
For the Cake Roll
- 200 g 1 package of ladyfinger biscuits Light and airy for layering.
- 1 cup lemon curd Bursting with citrus flavor.
- 1 cup heavy cream First addition for mixing.
- 1 tbsp powdered sugar For sweetness balance.
- 1 tsp vanilla extract Enhances flavor profile.
For the Filling
- 1.5 cups heavy cream For a decadent filling.
- 1 tsp vanilla extract For added flavor.
- 1 cup powdered sugar For the glaze.
- 2-3 tbsp fresh lemon juice Adds sweetness and tang.
- 1 lemon Zest of 1 lemon For aromatic touch.
Instructions
Preparation
- Line a baking sheet with parchment paper for easy removal.
- Whip together 1 cup of heavy cream, 1 tablespoon of powdered sugar, and 1 teaspoon of vanilla extract until stiff peaks form.
- Gently fold in 1 cup of lemon curd into the whipped cream mixture.
- Spread the lemon cream mixture onto ladyfinger biscuits and stack them to form a log shape.
- Refrigerate the assembled cake roll for at least two hours to set.
Filling and Glaze
- Whip 1.5 cups of heavy cream until stiff peaks form again, then fold in 1 cup of lemon curd and 1 teaspoon of vanilla extract.
- After chilling, transfer cake roll to a platter and spread the lemon cream filling over the top.
- Whisk together 1 cup of powdered sugar and 2-3 tablespoons of lemon juice until smooth and drizzle over the cake.
- Garnish with lemon zest and slice to serve.
Notes
Chill everything before whipping cream for best results. You can add grated lemon zest for an extra citrusy taste. Consider garnishing with mint leaves or fresh berries for a decorative touch.