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No-bake peach passion fruit Philadelphia cake

Ingredients

400 g cream cheese, double cream
2 bags jelly, lemon flavor
150 g ladyfingers
150 g shortbread(s), wholemeal or normal
2 cups cream
1 ½ cup/s powdered sugar
125 g margarine, or butter
500 ml passion fruit juice, or peach-passion fruit juice or smoothy
1 bag Cake icing
1 can of peaches, or fresh fruit e.g. mango

PREPARATION:

Mix the cream cheese with the powdered sugar. Beat the cream until stiff and fold into the cream cheese. Set this cream cheese and cream mixture aside, it will be used later.
Melt butter or margarine. In the meantime, crumble the ladyfingers and shortbread cookies; they shouldn’t be so coarse. Then add the margarine or butter until a crumbly dough is formed and the ladyfinger biscuit mixture sticks together. Press the dough firmly into a 22-28 springform pan and place in the refrigerator for 15 minutes.
While you’re waiting, put 250 ml of the juice with the lemon jello powder in a pot and heat, but don’t boil, because you just want the powder to dissolve. Then let it cool down a little until it is lukewarm. Continue stirring, but be careful not to let the mixture solidify. Now mix the Jell-O with the cream cheese and cream mixture.
Take the cake base out of the fridge and top it with fruit if you like. I like to use tart peaches or fresh ripe mango. Then spread the cream jelly on top and put it in the fridge for 1 hour.

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