Philadelphia Lemon Cake

Ingredients for 1 servings:

• 300 g ladyfingers
• 125 g butter
• 1 pack of lemon-flavored jelly
• 0.2 liters of water
• 2 packs of Philadelphia, 175 g each
• 125 g sugar
• 2 cups of cream
• lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

without baking

For the base, grate the ladyfingers into small pieces or smash them with a rolling pin in a freezer bag. Set aside a small cup half full of ladyfinger crumbs. Mix the rest with the butter, pour into a springform pan lined with baking paper and chill. For the topping, let the jelly soak in water. In the meantime, whip the cream until stiff. Heat the jelly, add the sugar and bring both to the boil briefly. Put the Philadelphia in a bowl with a little lemon juice. Mix the jelly with the Philadelphia and slowly stir in the cream. Spread the mixture over the sponge cake base, smooth it out and chill until the mixture is firm. Before serving, spread the reserved ladyfinger crumbs evenly over the cold cake.