Preparation:
The unflavored gelatin is optional, but if you add it, it will give the mixture more texture — meaning you can still make this recipe without it.
Dissolve the unflavored gelatin in ¼ cup of water and let it hydrate for a moment.
Place the following ingredients in a blender: evaporated milk, sweetened condensed milk, and the gelatin. Start blending.
While the blender is still running, gradually add the lemon juice and watch as the mixture thickens due to the acidity, creating a smooth cream without lumps. You may not need all the lemon juice — once you see the mixture thicken, the amount is sufficient.
In a baking dish or any mold you’d like to use for this cake, place a layer of cookies on the bottom, pour some of the mixture from the blender over them, and continue alternating between a layer of cookies and a layer of the mixture, finishing with the cream mixture on top.
Chill the cake for one hour.
After these steps, our lemon cake is ready to enjoy and share with your loved ones!
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