Woodruff cream cheese cake

Ingredients for 1 servings:

• 150 g butter biscuits, light
• 75 g butter, soft
• 500 g double cream cheese
• 200 ml whipped cream
• 150 g powdered sugar
• 125 ml water
• 1 pack of jelly (woodruff)
• 100 ml woodruff syrup
• 150 ml water
• 1 pack of cake glaze, clear

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours 30 minutes; Total time approx. 2 hours 55 minutes

a no-bake summer cake

Crumble the butter biscuits and knead them into a dough with the softened butter. Spread this dough evenly into a 24cm springform pan and press it down. Whisk the cream cheese and powdered sugar until the sugar has dissolved. Whisk the whipped cream until stiff peaks form and fold it into the cream cheese. Dissolve the woodruff powder in the water and heat, but do not bring to a boil. Cool in a double boiler while stirring, then stir into the cream cheese and cream mixture. Chill in the refrigerator for about 30 minutes. Prepare a cake glaze from the syrup, water, and cake glaze powder according to the package instructions, but without adding any sugar. Spread the still-hot cake glaze evenly over the cake, starting in the center and mixing lightly with a spatula. This creates a marbled effect. Tip: You can decorate the cake with fresh fruit, chocolate sprinkles, or coconut flakes. Afterward, the cake should cool in the refrigerator for about 1-2 hours.