Philadelphia cake with almond-chocolate base

Ingredients for 1 servings:

• 3 eggs
• 120 g almonds, ground
• 60 g sugar
• 1 tsp baking powder
• 25 g cocoa
• 1 bag of jelly (raspberry)
• 400 ml water
• 100 g sugar
• 200 g cream cheese
• 2 lemons, juice
• 2 packets of vanilla sugar
• 400 ml cream
• 100 g raspberries, fresh

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 20 minutes; Total time approx. 12 hours 50 minutes

gluten-free

For the base, beat the eggs until frothy, then stir in the almonds, sugar, baking powder, and cocoa. Spread the batter evenly in a baking tin and bake at 180 degrees Celsius (convection oven) for about 20 minutes. Then let it cool. Prepare the jelly with water and 2 tablespoons of sugar according to the package instructions and chill. Mix the remaining sugar with the cream cheese, lemon juice, and vanilla sugar. When the jelly is still liquid but no longer hot, add it. Whip the cream until stiff peaks and carefully stir in. Pour the finished mixture onto the cake base and chill the cake overnight in the refrigerator. Sprinkle the raspberries on top of the cake for decoration before the mixture is completely firm; you can also add the mixture straight after adding it, but do so carefully so that they don’t sink too deeply into the cake.