Philadelphia cake without baking

Ingredients for 12 servings:

• 1 pack of jelly (raspberry, cherry, lemon or woodruff)
• 1 tbsp sugar
• 375 ml water
• 48 ladyfingers
• 125 g butter
• 200 g cream cheese, Philadelphia or other
• 1 cup(s) sugar
• 1 packet of vanilla sugar
• 2 lemon(s), juice only
• ½ liter cream
• 2 tbsp instant gelatin

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

First mix the jelly with 3/8 l water and 1 tbsp sugar and leave to stand for 10 minutes. Crush 48 ladyfingers or grind them in a food processor and mix with 125g butter. Place this mixture on a cake plate with a cake ring and press down. Now heat the jelly while stirring (do not let it boil), then remove from the heat and leave to cool. Mix 200g cream cheese with 1 cup sugar, 1 packet of vanilla sugar and the juice of 2 lemons. Stir in the cooled jelly. Whip 1/2 liter of cream with 2 tbsp instant gelatine until stiff peaks form and fold in the cheese mixture (it will be very runny). Pour the finished mixture onto the ladyfinger base and then put the cake in the fridge for 2-3 hours.