Philadelphia cake

Ingredients for 1 servings:

• 250 g ladyfingers
• 100 g butter, melted
• 400 g Philadelphia, natural
• 540 g yogurt (lemon yogurt)
• 4 tbsp lemon juice
• 120 g sugar
• 6 sheets of gelatin
• 50 ml water
• e.g. fruits or pistachios

Instructions

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

without baking

Line a 24cm springform pan with baking paper. Place half of the sponge fingers in a plastic bag and finely crumble with a rolling pin or grind them in a food processor. Mix the melted butter with the breadcrumbs. Pour the mixture onto the baking pan and form an evenly thick layer, ideally pressing down firmly with the palm of your hand. Place the rest of the sponge fingers into the still warm mixture along the edge. To do this, halve the individual sponge fingers and press them in tightly with the rounded end facing upwards, firmly so that everything sticks. Soak the gelatine in cold water. Beat the Philadelphia with a hand mixer until smooth, then stir in the yogurt, lemon juice and sugar until you have a smooth cream. Dissolve the gelatine according to the package instructions and quickly and vigorously stir it into the Philadelphia cream. Spread the cream on the crumb base and place the cake in the fridge for at least 3 hours. Decorate it as you wish before serving, e.g. For example, with fresh fruit or chopped pistachios. Alternatively, you can mix prepared fruit into the Philadelphia cream before adding the gelatin. Or, first, spread half of the Philadelphia cream with half of the gelatin on the cake base, let it set, then arrange the fruit on top, then make the other half of the cream and spread it on top.