Raspberry Philadelphia Cake

Ingredients for 1 servings:

• 48 ladyfingers
• 125 g butter
• 500 g low-fat curd cheese
• 200 g cream cheese, e.g. Philadelphia
• 200 g whipped cream
• 2 packs of Gelatinefix, 15 g each
• 200 g sugar
• 500 g raspberries, fresh or frozen
• 2 limes

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

without baking

For the base: Press the ladyfingers into a bowl and roughly chop them. Then mix them with the soft (not melted) butter until you have a compact mixture. This is best done with your hands. Press the mixture into the base of a round cake tin. For the filling: Rinse the limes in hot water and zest them. Whip the cream. Mix the quark and Philadelphia until creamy. Add the gelatin powder and beat for another minute. Stir in 100g of sugar and the lime zest. Spread the quark cream on the cake base and chill for 4 hours in the refrigerator or 1.5 hours in the freezer. Squeeze the limes and boil 5 tbsp of juice with 100g of sugar to make a syrup. Add the frozen raspberries. Let cool for 10 minutes. Garnish the cake with the fruit and syrup and serve.