Cream cheese cranberry cake

Ingredients for 1 servings:

• 75 g ladyfingers
• 62 g butter
• 300 g cream cheese
• 200 ml cream
• 2 tbsp lemon juice
• 75 ml water
• 60 g sugar
• 150 g cranberries, sugared and dried
• 1 bag/s gelling powder, 9 g
• 50 g almonds, sliced

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

for an 18cm springform pan, without baking

Grind the ladyfingers in a mixer and knead into a dough with the butter. Line the bottom of a springform pan with them evenly and press them down. Gently brown the almonds in an ungreased pan. Bring the cranberries to a boil with sugar and water. Purée with an immersion blender and let cool slightly. Stir in the gelatin powder and heat again (do not boil). Set aside and let cool. In the meantime, mix the cream cheese with the lemon juice, whip the cream until stiff and carefully fold it into the cream cheese mixture. Then slowly stir the cooled cranberry mixture into the cream cheese mixture. Pour the finished cream into the springform pan and smooth it down. Finally, sprinkle the edges with almonds and refrigerate for about 4 hours. Remove the finished cake from the pan. It’s best to wipe the outside of the springform pan with a hot cloth. This will help it release from the edges very easily. When cutting, dip the knife in hot water. Tip: For a normal sized springform pan (25 cm), double the ingredients.