John Myers
Ingredients for 1 servings:
- 125 g butter
- 200 g ladyfingers
- 300 g cream cheese
- 300 g sugar
- 3 cups of sweet cream
- 3 kiwis
- 1 bag of cake glaze
- 1 bag of jelly (woodruff)
- 50 ml water, hot
Instructions
Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes
Cream cheese mixture with woodruff flavor
Finely crumble the ladyfingers and melt the butter. Then mix with the breadcrumbs until you have a dough-like mixture. Place in a cake ring and allow to set. Whip the cream until stiff. Mix the cream cheese with the sugar. Dissolve the woodruff jelly in approx. 50 ml of hot water, stirring constantly. The mixture should not solidify. Add the mixture to the cream cheese and mix. Then fold in the stiffly whipped cream. Enclose the sponge cake in a cake ring and pour in the cream cheese mixture. Leave the cake to set in the refrigerator, ideally overnight. The finished cake can be decorated as desired, e.g. topped with kiwi slices and covered with cake glaze. To do this, peel the kiwi, cut it into even slices and place it on the cake. Then cover with the liquid cake glaze. As an alternative to cake glaze, you can also use jelly.
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