Bolo Bolacha Limão * Cake lemon cookie

INGREDIENTS

• 4 cups heavy cream / 4 chavenas de natas
• 2 tablespoons fresh thyme, roughly chopped / 2 col. chá de tomilho cortado fresco
• 2 tablespoons fresh lemon zest / 2 col. raspa de casca de  limão
• 16 ounces cream cheese / 200 gr queijo creme
• 6 tablespoons Meyer lemon juice / 6 col. chá de sumo de limão
• ¾ cup honey / 374 copo de mel
• 230 2-inch thin vanilla or lemon cookies / 2 pacotes de bolacha de baunilha ou limão
• optional garnish: candied lemon slices, fresh thyme / fatias de limão cristalizadas
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INSTRUCTIONS  - Instruções 

1. Add heavy cream, chopped thyme and lemon zest to a large mixing bowl and whip until soft peaks form. Set aside.
2. Junte a nata, o tomilho e a raspa de limão numa taça e misture.
3. Whip together cream cheese, lemon juice, and honey until smooth and light. Fold in whipped cream until combined and smooth, cover and refrigerate* until ready to assemble cake. 
4. Bata o queijo creme, o sumo de limão, e o mel até se tornar macio e leve. Junte ao preparado anterior, misture, cubra e leve ao frigorifico até esfriar e possibilitar montar o bolo.
5. Assemble cake by arranging 12 2-inch cookies in a circle on 10-inch cake plate (a ring of 9 cookies, edges touching, with 3 in the center). Gently spread ½ cup of cream cheese whipped filling over layer. Repeat cookie and filling layers until desired height. Top with final layer of cream.
6. Monte o bolo, conforme a foto abaixo, espalhando 12 bolachas para servir de base, cubra conm o creme, repita até ficar sem creme e bolachas.
7. Refrigerate for at least 3 hours, or until ready to serve. When ready to serve, garnish with candied lemons, and fresh thyme if desired. 
8. Refrigere pelo menos 3 horas, quando o fôr servir, decore com as rodelas de limão cristalizado.

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