Ingredients
200 g cream cheese (Buko)
1 pack of jelly (woodruff)
1 pack of ladyfingers (or less)
1 cup of cream
1 cup of powdered sugar
e.g. margarine
1 cup of water
For the icing:
100 ml syrup (woodruff syrup)
1 pack of cake icing, clear (for 1/4 l liquid)
preparation
First mix the cream cheese with the powdered sugar. Beat the cream until stiff and fold it into the cream cheese.
Melt 2 – 3 tablespoons of margarine. In the meantime, chop the ladyfingers – they shouldn’t be powdery, but they shouldn’t be too coarse either. Then add enough margarine until a kind of dough forms and the ladyfingers stick together.
Place a cake ring on a cake plate and press the margarine-ladyfingers mixture into it.
Now put 1 cup (!) of water with the Jell-O powder in a pot and heat it up, but don’t boil it – the powder should just dissolve. Then let it cool down a little, but be careful not to let the mixture solidify.
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