Philadelphia Cake Strawberry – Orange

Ingredients for 1 servings:

• 150 g ladyfingers
• 125 g butter
• 600 g cream cheese (Philadelphia double cream)
• 300 g yogurt
• 3 tbsp lemon juice
• 250 g strawberries
• 1 pack of cake glaze, clear
• 75 g sugar
• 150 ml orange juice
• 1 orange(s)

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

No baking! With ladyfingers

Place the sponge fingers in a freezer bag and crumble with a rolling pin. Melt the butter, mix everything together, and press into a greased springform pan. Mix the Philadelphia pastry case, yogurt, and lemon juice. Hull and quarter the strawberries, reserving a few for decoration. Bring the cake glaze, sugar, and orange juice to a boil and stir into the cream cheese mixture. Spread 1/4 of the cream over the base, place the strawberries on top, and pour in the remaining cream. Chill for 3 hours. Peel and segment the orange. Decorate the cake with strawberries and orange segments. Tip: To prevent it from soaking, sprinkle the base with cream stiffener beforehand. Use lemon juice, not lemon flavoring. Use only 150 ml of liquid for the cake glaze, instead of 250 ml.