Preparation: 20 minutes
Rest: 2 hours
Cooking: 7 minutes
Portions: 4 to 6

ingredients
100 g of dry biscuits
50 g of butter
500 ml of whipping cream with 35% fat
1 egg yolk
2 tablespoons of sugar
2 tablespoons of potato starch
1 lemon
Pine nuts

Preparation
How to make the creamy lemon and pine nut cake?
Mix the biscuits, then add the butter and mix again.

Level the mixture into an 18cm mold lined with cling film. Keep some aside for the final decoration.

Place in the freezer.

Mix the egg yolk with the sugar in a saucepan using a hand whisk.

Then add the starch.

Mix and add 50 ml of cream.

Stir constantly and gradually add the zest of a whole lemon and another 200 ml of cream, stirring continuously.

In a few minutes the cream will be ready, remove it from the heat and place it in a ceramic or glass container.

Whip the 250 ml of cream but it must not be very firm, but remain creamy.

As soon as the egg yolk cream is lukewarm, add it to the cream.

Mix well and pour everything onto the biscuit base.

Decorate with pine nuts and some buttered biscuit crumbs.

Place it in the freezer for a few hours, or even overnight.

Serve the creamy lemon and pine nut cake.