Philadelphia Lemon-Lime Cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 250 g butter
• 600 g cream cheese (Philadelphia Balance)
• 200 g sugar
• 3 bags of vanilla sugar
• 600 g cream
• 3 bags of cream stiffener
• 2 bags of jelly (lemon flavor)
• 6 tbsp sugar
• 150 ml water
• 2 lemons or 3 limes

Instructions

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

Melt the butter in a saucepan over low heat, crumble the sponge fingers, and mix well with the hot butter. Place baking paper on the bottom of a 26 cm springform pan and press the mixture firmly into the pan. Chill in the refrigerator for at least 2 hours to allow the base to set well. For the topping, squeeze a lemon (or 2 small limes) so that you can still grate the zest. Bring the water to a boil and mix it with the lemon juice. Stir both together with the jelly powder and let it cool completely (the jelly will not set!). Whip the cream with the cream stiffener until stiff. Mix the cream cheese with 200 g sugar and the vanilla sugar. Then carefully fold in the stiff cream and the (cold!) jelly and pour into the springform pan. If the jelly is not yet cold, store the cream cheese and cream in the refrigerator. Cut the second lemon or third lime into very fine leaves using a cucumber slicer and decorate the topping with them. Grate the zest of the squeezed lemon onto the topping as a garnish. Be sure to refrigerate the cake overnight.