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Philadelphia cake with kiwi

updated

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Ingredients for 1 servings:

  • 1 cake base (sponge cake), light
  • 1 pack of jelly, woodruff
  • 500 ml cream
  • 200 g cream cheese
  • 2 packets of vanilla sugar
  • 2 lemons
  • 4 kiwis
  • 3 tbsp sugar
  • Cream stiffener
  • Cake glaze, light

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

For 12 pieces

Place the sponge cake on a cake plate and place a cake ring around the base. Mix the jelly with 1 cup of water, let stand for 10 minutes, then add 3 tablespoons of sugar and heat until dissolved – do not boil! Let the liquid cool slightly. Mix the cheese with 3 tablespoons of sugar, the vanilla sugar, and lemon juice. Add the jelly, whip the cream until stiff, and carefully fold it into the mixture. Pour it onto the base, top with kiwi fruit. Prepare the glaze according to the package instructions and spread it on top. Refrigerate overnight.

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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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