Lemon pie cake with a chocolate salami base


It’s not a great discovery day! I just combined two of my all time favorite desserts: the chocolate salami and the lemon pie in one amazing cake! Lemon liqueur works as a taste-link and the flavor complements one another.


For the lemon cream

  • 300 g. cream cheese at room temperature
  • 1 can condensed milk
  • Juice + zest of 2 lemons
  • 1 tsp gelatine
  • 1 tbsp water
For the chocolate salami
  • 250 grams. butter
  • 8 tablespoons unsweetened cocoa
  • 1 tin condensed milk
  • 1½ package digestive biscuits
  • 1/4 cup. lemon liqueur
  • 1 cup. tea chopped hazelnuts


  • Melt butter in a wide pot over low heat.
  • Add the cocoa and stir with spoon.
  • Add the condensed milk.
  • Mix thoroughly.
  • Do not boil mixture, just heat to dissolve the ingredients.
  • Remove from heat.
  • Add the lemon liqueur.
  • Break the biscuits using your hands into small pieces (not powder), add them to the mixture and then add and hazelnuts.
  • Stir to cover all cookies in the chocolate mixture and let it cool down.
  • Spread the mixture using a spoon in a hoop, put on a surface covered with wax paper.
  • Chill for 1 hour in the refrigerator.
  • Put the gelatin and the water in a bowl and put it over a double boiler to melt.
  • Stir until dissolved.
  • Get the zest and juice of lemons.
  • Combine the butter with the crushed biscuits and mix well.
  • Beat the cream cheese with a whisk or mixer and add the cream cookies, condensed milk, lemon juice and zest.
  • Then add the gelatin and pour the cream over the chocolate base.
  • Place the cake in the refrigerator to freeze well and decorate it with whatever you  want from colored sprinkles to candies.

1 Comment on Lemon pie cake with a chocolate salami base

  1. Πέτρος Σαϊτογλου
    Tuesday October 31st, 2017 at 10:58 PM (2 years ago)

    Στα συστατικά για την κρέμα υπάρχει μπισκότο? Επειδή στην εκτέλεση αναφέρεις τριμμένο μπισκότο με βούτυρο ενώ στα συστατικά δεν υπάρχει


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