Light Philadelphia cake

Ingredients for 1 servings:

• 100 g butter (yogurt)
• 150 g rusks
• 9 sheets of white gelatin
• 2 cans of apricots
• 400 g cream cheese
• 500 g yogurt, 1.5% fat
• 125 g sugar
• ½ lemon(s), untreated, grated peel
• 2 tbsp lemon juice
• 100 g whipped cream
• 2 tbsp jam (fruit spread), raspberry or strawberry
• Oil, for brushing

Instructions

Working time approx. 50 minutes; Rest time approx. 7 hours; Total time approx. 7 hours 50 minutes

For 16 pieces

Melt the butter in a saucepan over low heat. Place the rusks in a freezer bag, seal it, and finely crumble with a rolling pin. Mix the rusk crumbs and the melted yogurt-butter well. Lightly brush a cake plate with oil and place a springform pan or cake ring (26 cm diameter) on top. Pour in the rusk crumbs, press down firmly, and chill the base for about 1 hour. Soak the gelatin in cold water. Drain the apricots well in a sieve. Mix the cream cheese, yogurt, sugar, and lemon zest. Squeeze out the gelatin, dissolve it, add the lemon juice and about 3 tablespoons of the cream cheese mixture, and mix. Then stir it into the remaining cream and chill for 5-10 minutes. Meanwhile, whip the cream until stiff peaks form. When the cream begins to set, fold in the cream and spread just under half of the cream on the cake base. Spread the apricots on top, then pour the remaining cream over it and spread it in a wavy pattern. Refrigerate the cake for at least 5 hours, but preferably overnight. Remove the rim of the pan. Pour the fruit spread into a saucepan, add 1-2 tablespoons of water, and heat while stirring. Transfer the fruit spread to a disposable piping bag, cut off a small tip, and decorate the cake with stripes. Refrigerate for another 30 minutes.