John Myers
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Philadelphia – Woodruff
The perfect philadelphia – woodruff recipe with a picture and simple step-by-step instructions.
soak:
- 150 g Liquid butter
- 300 g Philadelphia double cream setting
- 500 g Yogurt
- 5 tablespoon Sugar
- 2 packet Woodruff jelly
- 250 ml Ice cold water
- 400 g Whipped cream
- 1 tablespoon Vanilla sugar, homemade
Decorate:
- 0,125 packet Lindt thin chocolate bars
- Grind a spoonful of biscuit, knead it with the butter and fill it on the bottom of a springform pan, press down lightly.
Soak gelatine:
- soak in water for 10 mi. Then dissolve
- Mix the cream cheese with the yoghurt, sugar and vanilla sugar. Pull the gelatine into the cream.
Whip the cream:
- Fold into the cream in portions, then 12 tablespoons. Take off and put in a piping bag. (Decoration) Put in a cool place for a short time so that the cream absorbs a little.
- Spread the cream on the floor, smooth it out. Put the cake in the refrigerator for approx. 10 minutes. Then spray the tuffs on, decorate with thin tablets, cut in half. Cool for approx. 2 hours.
- I used a 28 mm shape and did not use additional ladyfingers on the edge.
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