John Myers
Contents
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Ingredients
- 36 Shortbread
- 125 g Liquid butter
- 1 cup Powdered sugar
- 3 tbsp Milk
- 2 packets Philadelphia double cream cheese 175 g
- 100 g Roasted almond sticks
- 500 g Whipped cream 10% fat
- 3 packet Cream stiffener
- 2 tbsp Vanilla sugar
- 5 Peach halves canned
- 1 packet Strawberry jelly
- 0,25 L Strawberry syrup
- 0,25 L Water
Instructions
- Crush the biscuits with a meat tenderizer in a freezer bag, mix the melted butter and the biscuits and press them into a springform pan (28cm).
- Mix the Philadelphia, powdered sugar and milk together and spread carefully on the base. Sprinkle the almond sticks on top. Mix the strawberry syrup and water and cook the jelly according to the instructions on the package, then let it cool down (can still be lukewarm).
- Whip the cream with the whipped cream and vanilla sugar until stiff. Spread half of the mixture over the almond sticks, cut the peach halves into wedges, place on the cake and cover with the remaining mixture.
- Finally, put the jelly on the cake with a spoon or a ladle and put it in the fridge (or covered on the balcony in the weather, grin; o))) colder than in the fridge) for about 3 hours !!! !!! (Jelly can be added as much or less as you like)
- When the jelly is still a little warm, the whipped cream dissolves a little and creates a nice pattern. Good Appetite!!!!!
- Unfortunately we had put in a little too little cream stiffener; o ((((. Was a bit soft but still tasty according to the statement of all blackheads; o))).
Nutrition
Serving: 100gCalories: 264kcalCarbohydrates: 33gProtein: 1gFat: 14g
