Woodruff Philadelphia Cake

Ingredients for 1 servings:

• 200 g cream cheese (Buko)
• 1 pack of jelly (woodruff)
• 1 pack of ladyfingers
• 1 cup of cream
• 1 cup powdered sugar
• e.g. margarine
• 1 cup water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

No baking

First, mix the cream cheese with the powdered sugar. Whip the cream until stiff and fold it into the cream cheese. Melt 2-3 tablespoons of margarine. In the meantime, break up the sponge fingers – they shouldn’t be powdery, but not too coarse either. Then add enough margarine to form a dough and allow the sponge fingers to stick together. Place a cake ring on a cake plate and press the margarine and sponge finger mixture into it. Now, put 1 cup (!) of water and the jelly powder into a saucepan and heat, but do not boil – the powder should only dissolve. Then let it cool slightly, but be careful that the mixture does not solidify. Mix the jelly with the cream cheese and cream mixture and pour the mixture onto the base. Refrigerate for about 1 hour before serving so the cake can set.