Apple-Cinnamon-Philadelphia Cake

Ingredients for 1 servings:

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

Instructions

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

Ideal cake for the Christmas season – in summer you simply leave out the cinnamon

Place the sponge fingers in a freezer bag, seal the bag, and crumble the contents completely with a rolling pin or your hands. Regular sponge cake batter can also be used instead of sponge fingers. Melt the butter, mix with the crumbs, and press into a springform pan lined with baking paper. (Only necessary if using sponge fingers.) Mix the Philadelphia, yogurt (fruit yogurt, or perhaps apple yogurt, can also be used), 3 tablespoons of lemon juice, and cinnamon with an electric hand mixer. Bring the cake glaze, sugar, and applesauce to a boil and stir into the Philadelphia cream. Don’t prepare the cake glaze as usual; simply stir in the powder! Peel and slice an apple. Spread a quarter of the Philadelphia cream on the cake base, then scatter the apple pieces and 3/4 of the rum raisins on top. Pour the remaining Philadelphia cream into the springform pan and smooth it down. Refrigerate the cake for 3 hours. Cut the second apple into thin slices, drizzle with lemon juice and use with the remaining rum raisins as decoration.