John Myers
Ingredients for 1 servings:
- 150 g ladyfingers
- 125 g butter
- 1 jar cherry(s)
- 600 g cream cheese (Philadelphia double cream)
- 300 g yogurt
- 3 tbsp lemon(s)
- 125 g poppy seeds, ready-to-bake mix
- 1 pack of cake glaze, clear
- 75 g sugar
Instructions
Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes
No baking! With spoon biscuits
Place the sponge fingers in a freezer bag and crush with a rolling pin. Melt the butter, mix with the crumbs, and press into a greased springform pan. Drain the morello cherries well and spread them on the base. Mix together the Philadelphia, yogurt, lemon juice, and ready-to-bake poppy seed mix. Bring the cake glaze, sugar, and 150 ml water to a boil, then quickly stir into the cream. Spread everything into the pan and chill for 3 hours. Decorate with morello cherries, if desired. Tip: To prevent the base from becoming soggy, sprinkle with cream stiffener beforehand. Use lemon juice instead of lemon flavoring. Use only 150 ml of liquid for the cake glaze, instead of 250 ml.
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