Lemon cake with cream cheese

Ingredients for 1 servings:

• 200 g ladyfingers
• 100 g butter, melted
• 1 pack of jelly (lemon)
• 300 ml water, cold
• 6 tbsp sugar
• 1 cup of cream
• possibly cream stiffener if required
• 2 lemons
• 200 g cream cheese (cream cheese)
• 1 pair of mint leaves
• 3 tbsp, heaped berries (e.g. blueberries), fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 5 minutes; Total time approx. 12 hours 35 minutes

summer cake without baking

Finely crush the ladyfingers and mix with melted butter. Grease a round baking pan and spread the ladyfinger and butter mixture evenly over the base. Flatten with your hand. Mix the packet of jelly with the cold water and 3 tablespoons of sugar in a saucepan. Let it swell briefly, then heat the jelly while stirring until the sugar and jelly are dissolved. Do not let it boil! Let it cool. Whip the cream until stiff peaks form, adding cream stiffener if desired. Carefully fold it into the cooled, liquid jelly. Squeeze a lemon and mix the juice well with the cream cheese and the remaining 3 tablespoons of sugar. Fold in the cream and jelly mixture and pour into the baking pan. Refrigerate for at least 12 hours. Decorate with mint leaves and blueberries.