Philadelphia cake peach-raspberry

Ingredients for 1 servings:

• 150 g ladyfingers
• ½ bar of milk chocolate (50 g)
• 125 g butter
• 600 g cream cheese (Philadelphia)
• 300 g yogurt
• 75 g sugar
• 1 point cake glaze, clear
• 150 g raspberries
• 150 g peach(s), cut into wedges
• ½ bar of milk chocolate (50 g)
• n. B. ladyfingers
• n. B. Fruits according to season and choice

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Total time approx. 5 hours

First of all: This cake is made without baking! Place the ladyfingers in a freezer bag, seal the bag, and crush the contents, e.g., with a rolling pin. Grate half a bar of chocolate and mix it into the crumbs. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Mix the Philadelphia and yogurt with a mixer. Boil the cake glaze, sugar, and 150 ml water and stir it into the Philadelphia cream. Spread a quarter of the cream on the cake base, then arrange the raspberries and peach slices on top. Then pour the remaining Philadelphia cream into the springform pan and smooth it down. Refrigerate the cake for 4 hours. Melt the remaining chocolate in a double boiler. Halve the ladyfingers, decorate the cake, and decorate with the melted chocolate and some fruit.