John Myers
Ingredients for 1 servings:
- 150 g ladyfingers
- 125 g butter
- 1 bar of milk chocolate
- 600 g double cream cheese
- 300 g yogurt (vanilla flavor)
- 3 tbsp lemon juice
- 6 sheets of white gelatin
- n. B. water
- 75 g sugar
- 1 packet of vanilla sugar
- 300 g strawberries
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Refrigerator cake
Place the sponge fingers in a freezer bag, seal the bag, and crumble the contents completely. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Melt the chocolate in a double boiler and spread it on the cake base. Mix the cream cheese, yogurt, and lemon juice with an electric hand mixer. Briefly soften the gelatine in cold water and then squeeze it out. Heat the gelatine with the sugar, vanilla sugar, and 150 ml of water until the gelatine has completely dissolved. Quickly stir the gelatine into the cream cheese mixture. Spread about 1/3 of the mixture on the cake base and top with strawberry quarters, setting some fruit aside for decoration. Spread the remaining mixture over the strawberries in the pan. Decorate with the remaining strawberries, and then refrigerate for at least 3 hours.
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