Lemon Charlotte

Ingredients for 12 servings:

• 150 g ladyfingers
• 100 g butter, soft
• 1 pack of jelly
• 125 ml water
• 200 g sugar
• 1 packet of vanilla sugar
• 200 g cream cheese
• ½ liter sweet cream

Instructions

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

Crumble half of the sponge fingers and mix with butter. Press into a 24-26 cm springform pan. Break the remaining sponge fingers in half and line the inner edge of the pan (vertically). Mix the jelly with water and let stand for 10 minutes. Add the sugar and vanilla sugar and heat gently until dissolved; do not boil. Let cool. Halve the lemon, cut off two thin slices, and squeeze the rest. Mix the Philadelphia cream cheese with the lemon juice, then slowly stir in the jelly. Whip the cream until stiff, then fold into the Philadelphia cream. Carefully pour into the springform pan, smooth it down, and chill for 2-3 hours. Remove from the pan. Cut lemon slices in half and decorate the cake with them. Tip: Decorate the cake with jelly lemons and lemon balm leaves. Tastes very refreshing.