John Myers
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Cake Gnome: Philadelphia Cake with Blueberries
The perfect cake gnome: philadelphia cake with blueberries recipe with a picture and simple step-by-step instructions.
Floor:
- 100 g Ladyfingers
- 50 g Liquid butter
Philadelphia cream:
- 1 packet Philadelphia
- 1 a cup Whole milk yogurt
- 4 packet Vanilla sugar
- If you like it sweet, you can add 2 tablespoons of sugar
- 2 tbsp Lime juice
- 1 sheet Gelatin white
- 1 packet Cream stiffener
Filling:
- 2 tbsp Raspberry jelly prepared the evening before and cut into pieces
Decoration:
- 3 tbsp Blueberries
- 1 packet Red cake topping
- 0,125 liter Blueberry juice
- 1 tbsp Sugar
Filling:
- It is best to prepare the raspberry god dish the evening before and let it set overnight in the refrigerator. Use the rest of the food for other purposes or eat it with milk, vanilla sauce or whipped cream.
Floor:
- Put the Lüffel biscuits in a freezer bag, close them and crumble them neatly with the rolling pin, mix with the liquid butter and press firmly on the bottom of a small springform pan with the help of a spoon and temporarily store in the refrigerator.
Philadelphia cream:
- Soak gelatine in cold water. Philadelphia, yogurt; Put the vanilla sugar and lime juice in a bowl and stir until a smooth cream is formed. Now squeeze out the gelatine slightly, heat it up in a saucepan, dissolve it and mix it with the cream, sprinkle with the cream stiffener and stir well.
- Spread about half of the cream on the bottom of the springform pan, top with the jelly pieces and cover with the rest of the cream, put back in the refrigerator.
Decoration:
- Spread the defrosted blueberries on the cake. I thawed more and thus got almost 1/8 l of juice and topped it up with water. Mix the icing powder with sugar and 3 tablespoons of water and bring to the boil with the juice, remove from the stove, stir vigorously a few times and spread quickly over the blueberries, as the less liquid makes them very viscous.
- Chill until ready to eat.
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