Lemon cream cheese cake

Ingredients for 1 servings:

• 225 g ladyfingers
• 150 g butter, room temperature
• 10 sheets of gelatin, light
• 500 ml sweet cream
• 250 g cream cheese
• 1 pack of flavoring (Citroback)
• 80 g sugar
• 2 lemon(s) (the juice)
• 1 pack of cake glaze
• Fruit according to season

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

No-bake cake

Crumble the sponge fingers into a freezer bag with a rolling pin, mix with the butter, and line the bottom of a springform pan with baking paper. Spread the sponge fingers and butter mixture evenly in the pan and press down. Melt the gelatin over low heat according to the package instructions. Whip the cream until stiff peaks form. Thoroughly mix the lemon juice, Citroback, sugar, and cream cheese. Stir the melted gelatin into the cream cheese mixture. Fold in the whipped cream. Pour the mixture into the springform pan and smooth it down. Refrigerate. After about 2 hours, decorate the cake with fruit slices as desired and according to the season, and pour the glaze over it. Tip: It looks even prettier if you lightly color the glaze with food coloring, depending on the type of fruit (peach, mango, kiwi: yellow, strawberries: red). Refrigerate the cake for another 2 hours.