For 10 people
For 10 people
Preheat the oven to 160°C
Butter a baking tin and then cover the bottom with a circle of baking paper.
Mix the crumbled shortbread biscuits with 130g of melted butter and the cinnamon, then fill the mold with the dough and set aside to cool.
In a blender, add the grated lemon zest, fromage blanc, sugar, eggs and salt, then mix everything until you obtain a creamy mass.
Spread the mixture in the mold and bake for about 1 hour 10 minutes in the oven.
After this time, let it cool and then melt the lemon jelly over low heat. Then pour a drizzle of warm jelly over the surface of the cake.
Refrigerate for at least 5 hours.
Serve chilled.
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