For the Dough
- 300 g crushed biscuits
- 120 g butter
- 6 tablespoons sugar
- 150 ml milk
- 2 tablespoons cocoa powder
For the Filling
- 8 tablespoons apricot jam
- 250 ml heavy cream
- 250 g sweet cheese
- juice and zest of one lemon
- 5 tablespoons sugar
- 50 g dark chocolate
Mix the crushed biscuits with melted butter, sugar, milk, and cocoa until smooth. Spread the mixture in a tray, forming an even, compact base layer.
Coat the biscuit layer with apricot jam for extra flavor and moisture. Place the tray in the refrigerator to firm up while preparing the creamy filling.
Whip the heavy cream until it thickens nicely. Add sugar, soft cheese, lemon juice, and zest, blending everything together into a smooth, refreshing, velvety mixture.
Pour the lemon cream over the chilled biscuit base and level it gently. Return the tray to the refrigerator for about one hour to set.
Melt the chocolate using a double boiler, stirring continuously for a glossy finish. Once the cake has cooled completely, drizzle the melted chocolate evenly across the surface.
Allow the dessert to chill thoroughly before slicing. The result is a refreshing, creamy, easy‑to‑prepare cake with balanced flavors, perfect for celebrations or a simple sweet treat anytime.