This no-bake Philadelphia cake is a hit on every coffee table. Visually and taste-wise, it’s completely convincing. The secret ingredient, jelly with woodruff flavor, ensures freshness and lightness and the preparation is very easy.
Ingredients
250 g ladyfingers
100g butter
1 pack of woodruff jelly (for 500 ml of water)
200 ml water
300 g double cream cheese (e.g. Philadelphia)
125g sugar
2 tbsp lemon juice
300 ml cream
Instructions
Place a cake ring or the edge of a Ø 26 cm springform pan on a large plate or cake plate. Crumble the ladyfingers finely (see tips).
Melt the butter and mix with 200 g of the breadcrumbs. Pour this mixture into the prepared cake ring and press it firmly onto the base. Put something into the fridge.
Mix the jelly with the water in a pot and let it soak for 5 minutes. Then heat slowly (do not boil!), remove from heat and let cool for about 30 minutes.
Mix the cream cheese with the sugar and lemon juice until smooth and mix well with the jelly.
Beat the cream until stiff and carefully fold it into the woodruff cream.
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