Lenchen's Philadelphia cake with lemon

Ingredients for 1 servings:

• 150 g flour
• 80 g butter
• 50 g sugar
• 1 egg(s)
• ½ tsp baking powder
• 1 packet of vanilla sugar
• 1 bag of lemon-flavored jelly
• 6 tbsp sugar
• 1 cup water
• 200 g double cream cheese (Philadelphia)
• 2 lemon(s), the juice
• 500 ml cream
• chocolate sprinkles
• cream
• lemon(s)

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 15 minutes; Total time approx. 3 hours 15 minutes

something refreshing for the warm days

Preheat the oven to 180-200°C. Knead the flour, butter, sugar, egg, baking powder, and vanilla sugar well. Then pour the dough into a greased 26cm springform pan and bake for 15-20 minutes at 180-200°C. In the meantime, mix the jelly, 3 tablespoons of sugar, and a cup of water, then heat in a saucepan until the mixture dissolves clearly. Do not boil. Mix the Philadelphia, the juice of two lemons, and 3 tablespoons of sugar until smooth, then stir in the lukewarm jelly. Whip the cream until stiff and carefully fold it into the jelly mixture. Using a cake ring, spread the mixture on the cake base and then refrigerate for at least 2 hours. Decorate with chocolate sprinkles, whipped cream, or lemon slices just before serving. It’s also great to prepare the evening before if you’re entertaining the next day.