Citrus Prosecco Cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 125 g butter
• 1 lemon(s), untreated
• 3 cups double cream cheese, 175 g each
• 300 g natural yogurt, 3.5% fat
• 1 pinch(s) salt
• 1 pack of cream powder (lemon flavor)
• 200 ml Prosecco
• 1 pack of gelatin, ground
• 75 g sugar
• 150 ml water
• possibly mint
• possibly grease for the mold

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

Seal the sponge fingers tightly in a freezer bag and crumble the contents completely with a rolling pin. Melt the butter and add the crumbs, mix, and press into the greased or lined dish. Peel the lemon zest into fine strips and then squeeze out the juice. Mix the double cream cheese, natural yogurt, lemon juice, and salt together in a mixer. Then beat the cream powder with the Prosecco until fluffy. In a saucepan, mix the gelatine with water and let it sit for 10 minutes. Then add the sugar and heat, stirring occasionally, until the gelatine has completely dissolved. Quickly mix this with the Prosecco cream mixture and then fold it into the cream cheese mixture. Pour this cream into the springform pan, smooth it down, and leave to set in the refrigerator for at least 3 hours. To serve, decorate with the lemon strips and, if desired, mint.