Philadelphia Cake Apple – Cinnamon

Ingredients for 1 servings:

• 150 g ladyfingers
• 125 g butter
• 2 apples
• 600 g cream cheese (Philadelphia double cream)
• 300 g yogurt
• 3 tbsp lemon juice
• ½ tsp cinnamon
• 1 pack of cake glaze, clear
• 75 g sugar
• 200 g applesauce
• 2 tbsp raisins, soaked in rum

Instructions

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

No baking! With rum raisins

Place the ladyfingers in a freezer bag and crumble with a rolling pin. Melt the butter, mix with the crumbs, and press into a greased springform pan. Peel and slice 1 apple. Mix together the Philadelphia, yogurt, lemon juice, and cinnamon. Bring the cake glaze, sugar, and applesauce to a boil and quickly stir into the cream. Spread 1/4 of the cream on the base, scatter the apple pieces and 3/4 of the raisins on top. Spread the remaining cream on top. Chill for 3 hours. Cut the second apple into wedges, drizzle with lemon juice, and decorate the cake with these and the remaining raisins. Tip: To prevent the base from becoming soggy, sprinkle with cream stiffener beforehand. Use lemon juice, not lemon flavoring. Use only 150 ml of liquid for the cake glaze, instead of 250 ml.