in Recipes

Philadelphia cake

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Ingredients for 1 servings:

  • 200 g ladyfingers
  • 125 g butter, hot
  • 600 g cream
  • 1 pack of Lemon Jelly
  • 200 g cream cheese (Philadelphia)
  • 1 cup(s) sugar
  • 1 packet of vanilla sugar
  • 1 cup(s) water
  • 100 g ladyfingers

Instructions

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

For the base, crumble the sponge fingers and mix well with the hot butter. Line the rim of a springform pan and press down firmly. Whip the cream until stiff. Let the jelly sit with 1 cup of water for 10 minutes, then let it cool. Mix the Philadelphia pastry with 1 cup of sugar and the vanilla sugar. Then carefully fold in the stiff cream and the jelly and pour into the springform pan. Place 100g of crushed sponge fingers on top and refrigerate for 1 day.

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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.

Madeleines

Real Dampfknepp (Palatinate)