Philadelphia – Peach – Eggnog Cake

Ingredients for 12 servings:

• 150 g ladyfingers
• 125 g butter
• 300 g peach(s) (from the can)
• 600 g double cream cheese
• 300 g yogurt
• 3 tbsp lemon juice
• 1 point cake glaze, clear
• 75 g sugar
• Chocolate, white
• eggnog

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Place the sponge fingers in a large freezer bag, seal the bag, and crush the contents with a rolling pin. Melt the butter, mix it with the crumbs, and press it into a springform pan lined with baking paper. Place the peaches in a sieve. Collect the juice and set aside. Cut the peaches into small cubes. Mix the cream cheese, yogurt, lemon juice, and egg liqueur with an electric mixer. Make up to 150ml of the peach juice with water, bring to a boil with the sugar and cake glaze, and stir into the cheese cream. Spread 1/3 of the cream on the cake base, top with peach pieces, then pour the remaining cream into the springform pan and smooth it down. Use a teaspoon or tablespoon to make small indentations in the cake surface and refrigerate for about 3 hours. Before serving, pour egg liqueur into the indentations and garnish with white chocolate.