Philadelphia Strawberry Cake

Ingredients for 1 servings:

• 150 g ladyfingers
• 125 g butter, soft
• 2 tbsp chocolate shavings (dark)
• 500 g strawberries
• 8 sheets of gelatin
• 600 g cream cheese (Philadelphia Balance with yogurt, 15% fat)
• 250 g quark (20%)
• 125 g powdered sugar
• 2 limes, untreated, grated zest and juice
• 250 ml Cremefine
• 500 g strawberries

Instructions

Working time approx. 1 hour 45 minutes; Rest time approx. 12 hours; Total time approx. 13 hours 45 minutes

Crumble the sponge fingers. Melt the butter and add it. Add the chocolate shavings and spread the mixture onto a 28 cm diameter springform pan lined with baking paper, pressing it down. Chill. Meanwhile, wash and hull 500 g of strawberries. Puree half and dice the rest. Soak the gelatine according to the package instructions. Mix the strawberry puree with the cream cheese, quark, powdered sugar, lime zest, and lime juice. Pour the gelatine, still dripping wet, into a saucepan and stir to dissolve. Stir in 2 tablespoons of the cream mixture, then stir the mixture into the remaining cream. Add the diced strawberries. Whip the Cremefine until stiff peaks form and fold in. Pour the mixture onto the base, cover, and chill overnight. Wash, hull, and thinly slice 500 g of strawberries. Finally, spread the strawberries over the cake.