Philadelphia – Raspberry Cake

Ingredients for 1 servings:

• 400 g ladyfingers
• 175 g butter
• 300 g cream cheese
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pack of jelly (raspberry flavor), not instant
• 1 cup water
• 2 cups of cream (250 g each)
• 1 package of raspberries (frozen)

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

delicious and refreshing!

Grind the ladyfingers with a paper towel. Set aside half a cup of the crumbs and mix the rest with the melted butter. Spread evenly on the bottom of a springform pan and press down. Refrigerate. Mix the cream cheese with the sugar. Mix the jelly with the water according to the instructions (heat only) and let cool. Be careful that it does not become completely solid. Whip the cream until stiff. Stir the cooled jelly into the cream cheese and then fold in the whipped cream. Finally, fold in the slightly thawed raspberries. Spread the finished mixture on the cake base and sprinkle the rest of the sponge crumbs on top. Let it set completely in the refrigerator. This cake is very quick to make because the ladyfingers can be ground days in advance and no gelatin is needed.