John Myers
Ingredients for 1 servings:
- 200 g ladyfingers
- 100 g butter, melted
- 2 tbsp honey, melted
- 800 g cream cheese
- 800 ml cream, whipped
- 2 bags of jelly, lemon-
- 4 pts. vanilla sugar (Bourbon)
- 1 pkt. Gelatin powder
- 500 g strawberries
- 10 tbsp sugar
- 500 g strawberries
- 1 pkt. gelatin
Instructions
Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes
Preparation of the base: Crumble the sponge fingers and mix with melted butter and honey. Press firmly into the bottom of a springform pan and place in a preheated oven at 180°C for about 15 minutes. Allow to cool. Preparation of the filling: Prepare the jelly according to the package instructions, but only using half the amount of liquid specified there, and dissolve the sugar in it. Also prepare the gelatin according to the package instructions. Whip the cream until stiff. Mix the gelatin, jelly, and cream cheese well. Gently fold in the whipped cream. Spread one-third of the cream on the sponge fingers base, place half of the sliced strawberries on top. Layer the second third of cream and place the second half of the strawberries on top. Finish with the last third of cream. Refrigerate the whole thing for about 3 hours. Preparation of the glaze: After three hours, puree the remaining strawberries and mix with the prepared gelatin. Pour over the cake and refrigerate for another hour.
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