Philadelphia cake, my favorite version

Ingredients for 1 servings:

• 225 g rusks (coconut rusks, 1 pack)
• 150 g butter
• 1 pack of jelly (lemon flavor)
• 300 ml water
• 300 g low-fat cream cheese
• 250 g mascarpone
• 1 m.-large lemon(s), untreated, zest and juice
• 100 g sugar
• 250 ml Cremefine for whipping
• 200 ml whipped cream
• 2 bags of cream stiffener
• 2 bags of vanilla sugar
• 16 scoops of confectionery (Raffaello)

Instructions

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

with Raffaello, refreshing cream and coconut base, no baking

For the base, first finely crumble the rusks (in a freezer bag, use a rolling pin to crumble them). It’s okay if a few large pieces remain; this will make the base crispy. Melt the butter in a saucepan, mix well with the rusks, and pour into a springform pan (e.g., a 28cm) lined with baking paper. Press down firmly with your hand. For the cream, first stir the jelly powder into a saucepan with 300ml of cold water and let it sit for 10 minutes. Then heat gently while stirring until the powder has completely dissolved (do not boil), and let it cool. Using a hand mixer, mix the cream cheese, mascarpone, juice and, if desired, the zest of one lemon, sugar, and the cooled jelly until smooth and creamy. Whip the cream and Cremefine with the cream stabilizer and vanilla sugar until stiff peaks form, then fold in. Spread the finished cream evenly over the base and refrigerate for at least 3 hours, or preferably overnight. Decorate with the Raffaello balls before serving. I’ve made this cake several times, and it’s always a success, and my family and I love it. It’s always gone really quickly at other celebrations, too! The nutritional information varies depending on the ingredients used. If you want to slim down the recipe even further, you can replace the mascarpone with cream cheese and the cream entirely with Cremefine. However, it’s better to use real butter for the base, not semi-skimmed margarine or similar. I tried it once, and it turned out too soft. My measurements here are based on the ingredients listed above (the cream cheese had 0.2% fat and 61 kcal/100 g). So, for 16 slices, one slice has about 370 kcal.