Apple Philadelphia Cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 100 g margarine or butter
• 600 g double cream cheese, e.g. Philadelphia
• 300 g yogurt (1.5%)
• 1 tsp cinnamon, heaped
• 200 g apple sauce, sweetened
• 25 g raisins (rum raisins)
• 200 g apples, peeled and cut into fine pieces
• 75 g sugar, brown or white
• 3 tbsp lemon juice
• 1 pack of cake glaze, clear
• e.g. chocolate sprinkles or pistachios

Instructions

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

cold, without baking

For the base, place the sponge fingers in a freezer bag, seal it, and crumble everything very finely with a rolling pin. Melt the margarine and mix it with the sponge fingers. Fill a pie plate lined with baking paper with the mixture and press it down firmly and evenly with a spoon. For the filling, mix the Philadelphia, yogurt, lemon juice, and cinnamon well. Mix the applesauce with the sugar. Put the cake glaze in a saucepan and add the applesauce. Bring everything to a boil briefly and then quickly stir it into the Philadelphia mixture. Spread 1/4 of the mixture evenly over the sponge fingers. Arrange the apple pieces on top and scatter the raisins evenly over the top. Spoon the remaining Philadelphia mixture over the apples and smooth it down. Sprinkle with chocolate sprinkles (or pistachios) and refrigerate the cake for at least 3 hours, but ideally overnight.