John Myers
Ingredients for 1 servings:
- 200 g biscuits, butter biscuits or sponge fingers
- 125 g butter, soft
- 800 g cream cheese or cottage cheese
- 400 ml cream
- 150 g sugar
- 4 oranges
- 1 pack of ground gelatin OR:
- 6 sheets of gelatin
- 1 packet of vanilla sugar
- 1 pinch of salt
Instructions
Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes
Philadelphia cake without jelly with a fine orange aroma
Crumble the biscuits, of your choice, very finely. Mix with the butter and knead well. Transfer to the springform pan and press down firmly (I use a spoon as the mixture is still very soft). There is no need to pull up the edges. Place the pan in the refrigerator and let it rest. For the cream, whip the cream first on the lowest speed, then on the highest. Mix with the vanilla sugar and a pinch of salt, and continue whipping. Chill briefly. Whip the sugar with the cream cheese or cottage cheese and beat until creamy. (It’s best to pass the cottage cheese through a sieve beforehand or puree it in a blender until smooth.) Halve 2 oranges and squeeze out the juice. Add the ground gelatin to this and let it sit for 10 minutes. Peel the other 2 oranges and finely segment them, or dice them if you like! After 10 minutes, gently heat the orange gelatin and stir well. Carefully fold in the cream and orange segments as soon as the cream begins to set (after about 3-5 minutes). Spread the cream on the cake base and smooth it out. Place the cake in the fridge and let it set for at least 5 hours, but ideally overnight, so it can set nicely! Decorate the cake as desired! Only those who like this flavor should do this, as it doesn’t taste as creamy as other Philadelphia cakes. No jelly spears or anything similar are used here, just the delicate aroma of the orange. The type of cream cheese you use is up to you; cottage cheese can also be used. Depending on how sweet you like it, you can use up to 200g of sugar, but I find 150g is completely sufficient!
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