Cuban cream cheese cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 125 g butter
• Fat for the mold
• 1 bag of jelly
• 100 g double cream cheese
• 150 g brown sugar
• 1 packet of vanilla sugar
• 2 tbsp lime juice
• 500 g whipped cream
• 2 tbsp desiccated coconut
• n. B. Lime(s) in slices, decoration
• Pineapple (baby pineapple) in slices as decoration
• some lemon balm for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Finely crumble the sponge fingers. Melt the butter. Combine the sponge fingers and butter. Place them in a greased 26cm springform pan and press them onto the base of the springform pan. Chill the base. Mix the jelly powder and 250ml water in a small saucepan and let it stand for about 10 minutes. Mix the cream cheese, 100g sugar, vanilla sugar, and lime juice. Stir 25g sugar into the jelly and heat (do not boil) until the sugar has dissolved. Let it cool. Whip the cream until stiff peaks form. Once the jelly has cooled and begun to set, fold in the cream cheese, then the cream in portions. Pour the mixture onto the cake base and into the rim of the springform pan. Chill for about 3 hours. Toast the coconut chips in a dry pan until golden brown and let cool. Remove the cake from the pan. Place it on a cake plate. Sprinkle with the remaining sugar and coconut chips. Garnish with lime slices, baby pineapple wedges and lemon balm as desired.