Velvety Lemon Cake 'Limoncello Cloud' No-Bake

Prepare a 24 cm diameter springform pan. Line the bottom of the pan with baking paper. To do this, place a sheet of paper at the bottom of the springform pan, put the ring on, and tighten it. Trim any excess paper hanging outside with scissors. Do not grease the sides.

In a dry, medium skillet, toast the almond flakes. Heat the skillet over medium heat, add the flakes, and toast for 2-3 minutes, stirring or tossing the skillet frequently, until they become lightly golden and start to smell fragrant. Be careful not to burn them, as they will become bitter. Immediately transfer them to a cold plate to stop the toasting process.

Place the biscuits in a sturdy ziplock bag. Seal it, releasing the air. Using a rolling pin, crush the biscuits thoroughly into fine crumbs. You can also use a food processor - add the biscuits and pulse until you achieve the desired consistency. Transfer the crushed biscuits to a medium-sized bowl.

In a small saucepan over the lowest heat, melt the butter together with 50 g of chopped white chocolate. Stir slowly until the ingredients combine into a smooth, liquid mixture. Do not bring to a boil. Remove from heat.

In a bowl with crushed biscuits, add the toasted almond flakes and the melted butter with white chocolate. Mix everything thoroughly with a spoon until the ingredients are combined and a mixture with the consistency of wet sand is formed.

Transfer the biscuit mixture to the prepared springform pan. Level it out and press it firmly to the bottom using the bottom of a glass or a spoon. Create an even, compact layer. Place the springform pan in the refrigerator for at least 30 minutes to let the base set. In the meantime, prepare the lemon filling.

In a small bowl, place the powdered gelatin and pour 60 ml of cold water over it. Mix thoroughly with a fork and set aside for about 10 minutes, until the gelatin swells and absorbs all the water, forming a thick, spongy mass.

Thoroughly wash and sterilize the lemons. Grate the zest from two lemons using a fine grater, being careful not to grate the white, bitter part (albedo). Then squeeze the juice from the lemons to obtain 120 ml. Strain the juice through a sieve to remove seeds and pulp.

In a large bowl, place the mascarpone cheese, cream cheese, and sifted powdered sugar. Using a mixer on medium speed, mix everything for about 2-3 minutes until the ingredients combine into a smooth, uniform, and creamy mixture. Do not mix for too long to avoid curdling the mascarpone.

Add freshly squeezed lemon juice, grated lemon zest, and vanilla extract to the cheese mixture. If using, also pour in the Limoncello liqueur now. Blend briefly on low speed, just until the ingredients are combined. The mixture may become slightly thinner after adding the juice - this is normal.

In a separate, clean, and dry bowl, whip the well-chilled 36% cream. Start with medium speed on the mixer, and when the cream begins to thicken, increase to high speed. Whip until a thick, stiff cream forms that holds its shape (known as 'stiff peaks'). Be careful not to overwhip the cream, as it will turn into butter.

Soak the gelatin and then heat it until it becomes liquid. You can do this in the microwave (heating for 5-10 seconds) or in a water bath (placing a bowl with gelatin over a pot of hot water). Stir until the gelatin is completely dissolved and clear. Do not bring it to a boil, as it will lose its gelling properties.

Now the key moment - tempering the gelatin. Add two large tablespoons of the cheese mixture to the warm, melted gelatin and vigorously mix with a whisk until you achieve a smooth emulsion. Then, pour the prepared mixture in a thin stream into the remaining cheese mixture while blending everything on low speed. Blend only until the ingredients are combined.

Add the whipped cream to the cheese mixture with gelatin. Do this in two or three batches. Use a large silicone spatula and very gently fold the cream into the cheese mixture with an upward motion. The goal is to combine the ingredients while retaining as much air from the whipped cream as possible.

Remove the springform pan with the chilled base from the refrigerator. Pour the prepared lemon mixture onto the base and smooth the top using a spatula or the back of a spoon. Place the cake in the refrigerator for at least 4-6 hours, preferably overnight. The cake must set completely.

When the dough is firm, prepare the decoration. In a small bowl, place 50 g of chopped white chocolate and 30 ml of 30% cream. Heat in the microwave in short, 15-second intervals, stirring each time until the chocolate melts and a smooth sauce (ganache) forms. Set aside to cool slightly.

Remove the chilled cake from the refrigerator. Carefully run a thin, sharp knife along the inner edge of the springform pan to separate the cake from the mold. Then gently unclip the ring and remove it. Decorate the top of the cake by drizzling it with the cooled white chocolate ganache in a fancy manner. Sprinkle with freshly grated lemon zest and garnish with mint leaves.