No Bake Lemon Wafer Cake

the blog:

Nothing says spring and summer to me more than fresh lemon desserts. This one in particular is so simple, delicate and light in flavor. Pairing with a side of fresh raspberries kicks it up another notch in both flavor and presentation.

This is an “assembly” only cake – no baking required. You create layers of thin lemon cookies and whipped cream that repeat over and over. The cookies soften from the whipped cream and take on a cake like soft texture. The candied lemons on top are also completely edible! I definitely recommend whipping up a few extras extras to serve alongside.

Ok….let’s get to it and whip up this simple no bake cake.

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Let’s start with the candied lemons. Add water, granulated sugar + lemon juice to a pan and bring to a boil to dissolve sugar.

While water comes to a boil, thinly and evenly slice lemons about 1/8-1/4″ thick, removing seeds. Once sugar has dissolved, reduce heat to medium and add lemons to the pan.

Simmer lemons in the pan for 15 minutes, turning 2-3 times during the cooking.

After 15 minutes, remove lemons from the pan and place on a piece of waxed paper to cool.

Let’s make the whipped cream while the lemons cool!

Chill a mixing bowl for about 10 minutes. Add 4 cups heavy whipping cream, vanilla, honey and slowly add the confectioners sugar to your stand mixer fitted with the whisk attachment. **You can also incorporate lemon zest and/or chopped thyme into the cream for a little extra flavor if desired.

Turn the mixer speed on high and whisk until cream is stiff and holds its shape. Be careful not to over mix or you can break the cream.

Next, we’re onto assembling the cake. One a cake stand or serving plate, lay out one layer of cookies.

Add a layer of whipped cream over top of the cookies and spread.

On top of the whipped cream, add another layer of cookies staggering overtop the first layer to create a round cake. Spread as best you can – each layer will get easier and easier to create as you add to the cake.

Repeat the cookie and whip cream layering until you reach your desired cake height. I used a little less than 2 boxes of cookies for the cake pictured – about 10 layers in total.

Then cover the entire cake in whipped cream. I left some of the cookies on the sides exposed for decorative purposes.

Add candied lemons and fresh thyme to decorate.

Refrigerate for at least 5 hours or overnight before serving.

Cut and serve with a side of raspberries!

PS – if you’re more of a chocolate dessert fan, be sure to check out the chocolate cookie version of a similar cake HERE.

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