Ingredients
1 pack of jelly (raspberry, cherry, lemon or woodruff)
1 tablespoon of sugar
375ml water
30 biscuits/cookies
125g butter
200 g cream cheese, Philadelphia or other
1 cup/s sugar
1 pack vanilla sugar
2 lemon(s), juice only
½ liter of cream
2 tbsp instant gelatin
Chocolate icing
preparation
First the jelly with 3/8 l. Mix water and 1 tablespoon of sugar and let it soak for 10 minutes.
For the edge, put 15 biscuits aside and cut them in half and crush 15 biscuits or grind them in a food processor and mix with 125g butter.
Place this mixture on a cake plate with a cake ring and press down.
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