John Myers
Ingredients for 1 servings:
- 200 g ladyfingers
- 100 g butter, room temperature
- 2 bags of gelatin, ground white
- 800 g cream cheese
- 250 g sugar
- 1 packet of vanilla sugar
- 1 tbsp lemon juice, more if needed
- 200 ml Baileys Irish Cream
- 250 g cream
- 1 pack of cream stiffener
- ½ pack of cake icing, dark chocolate
- 2 cans of raspberries, well drained!
- 1 handful of amaretti biscuits
Instructions
Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes
Bakes the refrigerator – extremely delicious
Dough: Grind the sponge fingers (place them in a freezer bag and mash them with a meat tenderizer) and knead them with the butter. Place a 26 cm springform pan on a cake plate and press the sponge finger mixture into the cake. Chill in the refrigerator for 1 hour. Cream: Soak the gelatin in cold water (10-12 tbsp) for about 10 minutes. Heat the gelatin, dissolve it, and let it cool slightly. Mix the cream cheese, sugar, vanilla sugar, lemon juice, and Baileys. Mix the gelatin with a little of the cream cheese mixture and then carefully fold it into the entire mixture. Whip the cream with the cream stiffener and fold it into the mixture. Spread the raspberries on the base (staying a little away from the edges – it holds better). Spread the cream cheese mixture on top and chill for at least 4 hours. Then heat the glaze and spread it over the cake (in a lattice pattern, stripes, or blobs). Crumble the amaretti biscuits and sprinkle it on top. Tastes absolutely delicious—everyone has wanted the recipe so far! It’s easy to make the day before!
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