John Myers
Ingredients for 1 servings:
- 150 g ladyfingers
- 125 g butter
- 600 g double cream cheese
- 300 g yogurt
- 6 sheets of gelatin
- 150 ml apple juice
- 75 g sugar
- 1 medium-sized apple, diced
- 125 g cranberries, dried
- 1 lemon(s), grated peel
- 60 g chopped pistachios
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
Place the ladyfingers in a freezer bag, seal the bag, and completely crumble the contents with a rolling pin or your hands. Melt the butter, mix with the crumbs, and press into a springform pan lined with baking paper. Mix the cream cheese and yogurt. Briefly soften the gelatin in cold water and then squeeze out the excess liquid. Heat with apple juice and sugar until the gelatin has dissolved. Quickly stir into the cream. Mix in the diced apple, cranberries, lemon zest, and pistachios. Spread the cream on the base and smooth it down. Chill the cake for at least 3 hours. Tip: Decorate with pistachios, cranberries, and apple slices as desired before serving.
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