How to make
In a bowl, subsequently pour in the strained yoghurt, sour cream, sugar, 3 tbsp honey, vanilla, juice and rind of the lemon. Beat all this with a mixer until you get a fluffy cream.
Beat the confectionery cream well also and gradually and carefully add it to the other mixture. The movements need to be smooth, from the bottom going up, so that the cream remains fluffy.
In a cake mold with removable sides arrange as follows: a row of biscuits, cover with 1 tbsp honey and then spread the cream on evenly, about 1/4″ (0.5 cm) thick. Arrange 7 more layers with biscuits, honey and cream in this way. You'll be left with a few biscuits for sprinkling and cream for spreading at the end.
Spread on the remaining cream and put the cake in the fridge for 2 hours to harden and for the mixture to get absorbed. Blend the remaining biscuits and the walnuts briefly in a blender.
Once you remove the cake from the fridge and remove the sides, smear it with the remaining cream. Carefully distribute the blended biscuits and walnuts on the surface of the cake. Put it back in the fridge for at least another 4 hours. Cover with a cake lid if possible.
