in Recipes

Philadelphia – cake à la Jette

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Ingredients for 6 servings:

  • 200 g ladyfingers
  • 100 g butter
  • 200 g cream cheese
  • 3 tbsp sugar
  • 1 pack of jelly, lemon
  • 1 lemon(s), the juice
  • ½ liter cream

Instructions

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

Crush the sponge fingers into fine crumbs and knead with the butter. Reserve 2 tablespoons of butter. Press this mixture into the bottom of a springform pan. Mix the cream cheese with the sugar. Dissolve the lemon jelly in the water and let it swell for 10 minutes. Then heat it with the lemon juice in a saucepan. Stir this mixture into the cream cheese. Whip the cream and fold it into the cream cheese mixture. Spread this mixture onto the sponge fingers, sprinkle with the remaining crumbs, and refrigerate the cake for 2-3 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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