John Myers
Ingredients for 1 servings:
- 300 g ladyfingers
- 125 g butter or margarine
- 1 package of jelly (raspberry or strawberry flavor), for 1/4 l of liquid
- 250 ml water
- 75 g sugar
- 200 g double cream cheese
- 500 g strawberries
- 200 g whipped cream
- 1 pack of cream stiffener
- 2 tbsp almond flakes
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
without baking
Halve 19 ladyfingers in half, grind the remaining sponge fingers, and knead into a dough with the softened butter or margarine. Place the edge of a springform pan on a cake plate. Press the dough out into a base and place the halved sponge fingers upright on the edge. Mix the jelly according to the package instructions with 1/4 l water, let it swell, and heat. Let the mixture cool to room temperature, then mix with the sugar and cream cheese. Wash and hull the strawberries, setting a few aside for garnishing. Chop the remaining strawberries. Whip the cream with the cream stabilizer until very stiff. Reserve a little cream for decoration. Fold the remaining cream and the sliced strawberries into the cream cheese mixture. Spread the mixture over the base and smooth it down. Refrigerate the cake for at least 2-3 hours. Garnish the cake with flaked almonds, whipped cream, and strawberries before serving.
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