John Myers
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Philadelphia Strawberry Poppy Seed Cake
The perfect philadelphia strawberry poppy seed cake recipe with a picture and simple step-by-step instructions.
floor
- 150 g Ladyfingers
- 125 g Melted butter
cream
- 3 packet Philadelphia Balance
- 300 g Natural yoghurt
- 15 g Ground blue poppies
- 200 g Fresh strawberries
- 1 packet Ground gelatin
- 75 g Sugar
Decoration
- Chocolate flowers
- 7 Fresh strawberries
- 100 ml Cream
- 100 ml Sugar
- 100 ml Red food coloring
- Addendum cream:
- 3 tbsp Lemon fresh
- Fill the ladyfingers into a freezer bag, close tightly and work with the rolling pin until small pieces are formed, do not process into fine flour, the pieces should still be recognizable. Melt the butter and add to the ladyfingers in a mixing bowl. Mix everything together well with a tablespoon. Now put the mixture on a cake plate with a cake ring or sprningform lined with baking paper, press it down and place in the refrigerator.
- Put Philadelphia, yoghurt, lemon juice and blue poppy seeds in a mixing bowl and mix with the mixer until smooth.
- Wash the strawberries, put some (7 for me) pretty ones about the same size aside. Remove the green from the strawberries and then puree them.
- Prepare the gelatine according to the instructions on the package, heat the strawberry puree with the sugar and the prepared gelatine together until the gelatine has completely dissolved. Pour some of the cream into the puree and then stir it into the rest of the cream.
- Pour the cream on the cold base and place in the refrigerator. I let them set overnight. But it should be at least 4 hours.
- For the decoration, whip the cream with a little sugar and red food coloring (I wanted to get a light pink shade to match the cream) until stiff. Put 16 dots on the cake and decorate alternately with half a strawberry and chocolate flowers, place 4 half strawberries in the middle. Scatter some poppy seeds in the middle and you’re done 🙂
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