Philadelphia cake

Ingredients for 12 servings:

• 16 rusks
• 5 drops of bitter almond flavor
• 200g Nutella
• 2 glasses of cherries (sour cherries)
• 1 tbsp butter, soft
• 1 pack of cream cheese (Philadelphia)
• 1 cup(s) powdered sugar
• 2 cups whipped cream
• 1 pack of gelatin
• 1 pack of cake glaze, red
• 1 pack of almonds (flakes)
• 1 tsp milk
• 1 tbsp sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Base: Crush the rusks (like breadcrumbs), add the Nutella, butter and bitter almond flavouring, mix everything together, put them in a springform pan and press the base down with a tablespoon. 1. Topping: Mix the cream cheese, icing sugar and milk and spread on the base, scatter the almond flakes on top. 2. Topping: Whip the cream until stiff, add the sugar, dissolve the gelatine (with about 2 tbsp water), heat it slowly (this makes the gelatine dissolve better), carefully add it to the cream, fold it in and then spread the mixture on the almond flakes. 3. Topping: Drain the sour cherries and carefully add them to the cream mixture, then prepare a cake glaze as usual and spoon some onto the sour cherries. Leave the finished cake in the fridge for about 2 hours to set.