Philadelphia cake with peach puree

Ingredients for 1 servings:

• 125 g butter
• 150 g ladyfingers
• 3 packs of double cream cheese (175 g each)
• 300 g yogurt (peach or peach-passion fruit flavor)
• 3 tbsp lime juice
• 1 can peach(s) (425 ml)
• 1 pack of gelatin powder
• 75 g sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

refreshing, no baking

Crumble the sponge fingers completely. It’s best to place them in a freezer bag, seal it, and mash them with a rolling pin or your hands. Then melt the butter and mix it with the crumbs. Press the mixture into a springform pan lined with baking paper. Mix the cream cheese, yogurt, and lime juice with an electric hand mixer. Take 150 ml of the juice from the peaches and let the gelatine soak in it for 10 minutes. Add the sugar and heat everything while stirring until the gelatine and sugar have dissolved. Quickly stir into the cream. Pour the cream into the springform pan and refrigerate the cake for at least 3 hours. Before serving, finely purée the peaches and spread evenly over the cake.