Lactose-free Philadelphia cake with cherries

Ingredients for 1 servings:

• 150 g ladyfingers
• 115 g butter, lactose-free
• 2 jars of sour cherries, 680 g each
• 2 packs of cake glaze, clear
• 60 g sugar
• 450 g cream cheese, lactose-free
• 350 g lactose-free yogurt
• 3 tbsp lemon juice, freshly squeezed
• 75 g sugar
• 1.3 packs of gelatin powder
• e.g. berries, fresh for decoration

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

with ladyfingers and berries, no baking

Grind the sponge fingers into flour; this works best with a mixer. Melt the butter and knead it into the sponge fingers. Place a 26cm cake ring on a cake plate. Press the dough into it. Drain the cherries and reserve the juice. Spread the cherries on the base. Mix the cake glaze with the sugar and bring to a boil with 500ml of cherry juice, stirring continuously. Pour over the cherries. Refrigerate the cake. Meanwhile, mix the cream cheese, yogurt, and lemon juice well. Let the gelatine swell in 150ml of cold water for 10 minutes. Add the sugar and heat, stirring continuously until the sugar and gelatine have dissolved. Quickly stir into the cream. Pour the cream into the cake ring on top of the cherry mixture and refrigerate overnight. The next day, carefully remove the cake ring. Shortly before serving, use a large knife to loosen the cake base from the cake plate (otherwise, it will be difficult at the coffee table). Then pre-cut the cake and finally distribute the washed, well-dried berries in the middle.