in Recipes

Philadelphia cake

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Ingredients for 1 servings:

  • 200 g ladyfingers
  • 100 g butter
  • 250 g cream cheese (Philadelphia)
  • 6 tbsp sugar
  • 1 pack of jelly, lemon
  • 1 cup(s) water
  • 2 cups of cream
  • 2 packets of vanilla sugar
  • 2 packs of cream stiffener
  • ½ lemon(s), the juice

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

without baking – for a 26cm tin

Crumble the sponge fingers. Melt the butter and mix with the sponge crumbs. Press two-thirds of the mixture onto the base of a springform pan. Mix the cream cheese with the sugar and lemon juice. Mix the jelly with water and let it swell for 10 minutes, then heat gently but do not boil. Let it cool and stir into the cheese mixture. Whip the cream with the vanilla sugar and cream stabilizer until stiff and fold in. Spread the cream over the sponge base and sprinkle the remaining sponge crumbs on top. Chill the cake for a few hours before slicing.

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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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