John Myers
Ingredients for 1 servings:
- 250 g ladyfingers
- 150 g butter, soft
- 200 g cream cheese
- 2 packets of vanilla sugar
- 1 pack of jelly (lemon flavor)
- 100 g sugar
- 1 lemon(s), the juice
- 500 ml cream
- n. B. Kiwi(s), possibly
Instructions
Working time approx. 45 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 45 minutes
delicious, light refrigerator cake…no baking
For the base, first finely crush the sponge fingers (reserve 2) with a rolling pin and then mix well with the softened butter. Take a cake or pie plate with a cake ring (set at 26 cm) or a springform pan and grease it if necessary. Spread the sponge fingers mixture on the base and press it down firmly. For the filling, mix the packet of jelly with a cup of cold water in a saucepan and let it swell for about 10 minutes. Meanwhile, whip the cream until stiff peaks form and squeeze the lemon. Once the jelly has swelled, heat it while stirring until it has dissolved and let it cool slightly. Now, in a mixing bowl, thoroughly mix the cream cheese, lemon juice, sugar, vanilla sugar and the slightly cooled jelly, then fold in the stiffly whipped cream. Spread the cream evenly on the prepared cake base and refrigerate overnight. Before serving, finely crumble the reserved sponge fingers and sprinkle them on the cake. Then cut the kiwis into slices and garnish the cake with them.
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