John Myers
Ingredients for 1 servings:
- 80 g sugar
- 125 g butter, melted
- 200 g cream cheese
- 2 small cans of tangerine(s)
- 400 g ladyfingers
- ½ liter cream
- 1 pack of jelly (lemon)
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes
without baking, overnight in the refrigerator
First, cook the jelly with the juice from the mandarins and let it cool. Then, mix the cream cheese with the sugar. Mix the mandarins with the cream cheese and stir in the jelly. Then, whip the cream and fold it in. For the crust, set aside 15 sponge cakes and cut them in half. For the base, crumble the remaining sponge cakes. Set aside 3 tablespoons of sponge cake crumbs for the topping. For the base, mix the remaining crumbs with the butter. Press the base mixture into the cake tin and arrange the sponge cake halves around the edge. Pour in the cream cheese mixture and cover with the 3 tablespoons of sponge cake crumbs. Leave to set in the refrigerator overnight.
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