Philadelphia Cake Woodruff

Ingredients for 1 servings:

• 100 g sugar
• 1 packet of vanilla sugar
• 100 g flour
• ½ pack of baking powder
• 4 tbsp oil
• 3 eggs
• 200 g cream cheese (Philadelphia)
• 4 tbsp lemon juice
• 9 tbsp sugar
• 400 g cream
• 1 pack of cream stiffener
• 1 pack of jelly with woodruff flavor, alternatively lemon or raspberry

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 50 minutes

or lemon or raspberry

Grease a 26cm springform pan well. Preheat the oven to 180°C. Mix 4 tablespoons of water with the sugar, eggs, and vanilla sugar. Stir in the flour, baking powder, and oil. Pour the batter into the springform pan and bake at 180°C for about 15 minutes. Let cool. Place on a cake plate and place the ring from the baking pan around it. In a bowl, mix the Philadelphia with lemon juice and 4 tablespoons of sugar and place the bowl in the refrigerator. In a second bowl, whip the cream with cream stiffener and 1 tablespoon of sugar until stiff peaks form. Also place in the refrigerator. In a saucepan, mix the jelly powder with 1 cup of water and let it sit for 10 minutes. Then add 4 tablespoons of sugar and heat. Let cool slightly while stirring. Once it has cooled slightly, pour the jelly into the Philadelphia mixture and stir in. Then slowly fold in the cream. Spread the cream all over the cake base, smooth it out, and refrigerate for at least 2 to 3 hours.