in Sweden

Swedish Philadelphia cake

updated

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Ingredients for 1 servings:

  • 3 egg yolks
  • 3 egg whites
  • 200 g sugar
  • 120 g cream cheese (Philadelphia)
  • 300 ml whipped cream, Danish
  • 8 biscuits (digestives)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

a dessert for the freezer

Whisk the egg yolks with the sugar until creamy. Add the cream cheese and mix. In a separate bowl, beat the egg whites until stiff, then carefully stir into the sugar and cheese mixture. Whip the cream until stiff (do not let it turn into butter) and then stir into the sugar, cheese, and egg white mixture. Crush 4 cookies into crumbs and spread in a shallow baking dish. Now pour the mixture over a spoon to ensure the cookies stay put. Crush the remaining 4 cookies and then spread them on top of the mixture. Place in the freezer for 24 hours and remove from the freezer about 10 minutes before eating. Note: I use pasteurized eggs for the egg whites and yolks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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