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Mandarin Philadelphia Cake

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Ingredients for 1 servings:

  • 2 cans of tangerine(s)
  • 1 point jelly, lemon flavor
  • ½ liter cream
  • 80 g sugar
  • 200 g cream cheese
  • 400 g ladyfingers
  • 125 g butter or margarine

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Total time approx. 1 day 30 minutes

for a 24cm springform pan, without baking

Drain the mandarins, reserving the juice. Mix 250 ml of the juice with the jelly and let it sit for 10 minutes. Then heat, but do not boil. Halve 16 ladyfingers and crumble the rest. Mix the crumb mixture with the butter and press ¾ of the mixture into a springform pan. Place the halved ladyfingers upright on the edge. Mix the Philadelphia, sugar, and 2 tablespoons of mandarin juice until smooth, add the cold jelly, fold in the mandarins and the stiffly whipped cream. Pour the mixture into the springform pan, sprinkle with the remaining crumbs, and refrigerate for 24 hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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