Strawberry cream as cake filling

Ingredients for 1 servings:

• 300 g double cream cheese, natural
• 1 jar strawberry jam (Samt, e.g. from Schwartau)
• 100 ml water
• 1 packet of vanilla pudding powder
• 300 g cream
• 1 packet of vanilla sugar
• 1 pack of cream stiffener

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

simple, also for other desserts

Mix the pudding mix with the water until smooth. Heat the jam in a saucepan, gradually adding the pudding water until the jam thickens to a pudding-like consistency. Allow everything to cool, ideally covering the jam directly on top with cling film to prevent a skin from forming. Let it rest for about 2 hours, until the mixture has cooled. Whip 200g of cream with the cream stiffener and vanilla sugar until stiff, then refrigerate. Meanwhile, mix the cream cheese with the cooled jam mixture and the remaining 100g of cream. If there are any lumps at first, don’t worry; they’ll disappear with a little stirring. Then fold in the whipped cream from the refrigerator. The cream is then immediately ready to fill/spread over/serve. Of course, you can also use other types of jam instead of strawberry jam, such as blueberry, orange, etc.