Apricot Philadelphia Tart

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 12
  • 125 g Butter
  • 175 g Ladyfingers
  • 1 can(s) (850 ml) Apricots
  • 17 sheets white gelatine
  • 400 g Double cream cream cheese
  • 300 g Whole milk yoghurt
  • 1 package Vanillin sugar
  • 100 g Sugar
  • 250 g Whipped cream
  • 7-10 Tbsp Oil
  • 7-10 Tbsp Bark chocolate, apricot wedges and mint

Directions

  1. 1

    Melt the butter. Finely crumble the lady fingers and mix with the butter. Spread the bottom of a springform pan (26 cm Ø) with oil. Pour the sponge-cake crumbs mixture onto the bottom of the springform pan, press it down to a smooth base and refrigerate for about 1 hour. In the meantime, put the apricots with juice in a bowl and puree them with a blender. Soak 6 sheets of gelatine in cold water. Mix cream cheese, yoghurt, vanillin sugar and sugar with the whisk of the hand mixer to a creamy mixture.

  2. 2

    Remove approx. 1/4 of the mixture and set aside. Whip the cream until stiff. Squeeze the gelatine and melt it in a small pot at low heat. Take it off the stove. Stir 3-4 tablespoons of the larger cream cheese mixture into the gelatine. Then pour into the cream cheese mixture, stirring constantly. Chill for approx. 3 minutes until the mixture begins to gel. Fold in the cream in portions and spread loosely on the base. Chill for approx. 45 minutes. Soak 6 sheets of gelatine in cold water. Measure out 500 ml pureed apricots. Squeeze the gelatine, dissolve, remove from the heat and stir into the measured apricots drop by drop. Pour onto the cream cheese mixture in the springform pan and chill for about 1 hour.

  3. 3

    Chill for approx. 3 minutes until the mixture begins to gel. Fold in the cream in portions and spread loosely on the base. Chill for approx. 45 minutes. Soak 6 sheets of gelatine in cold water. Measure out 500 ml pureed apricots. Squeeze the gelatine, dissolve, remove from the heat and stir into the measured apricots drop by drop. Pour onto the cream cheese mixture in the springform pan and chill for about 1 hour. Mix the rest of the pureed apricots and the cream cheese mixture that has been set aside. Soak 5 sheets of gelatine in cold water, squeeze out and dissolve. Remove from the stove. Stir in 3-4 tablespoons of the cream cheese-apricot cream drop by drop, then stir into the mixture. Pour onto the apricot mirror and chill for about 2 1/2 hours. Remove the cake from the springform pan and serve on a cake plate decorated with bark chocolate, apricot wedges and mint

  4. 4

    Mix the rest of the pureed apricots and the cream cheese mixture that has been set aside. Soak 5 sheets of gelatine in cold water, squeeze out and dissolve. Remove from the stove. Stir in 3-4 tablespoons of the cream cheese-apricot cream drop by drop, then stir into the mixture. Pour onto the apricot mirror and chill for about 2 1/2 hours. Remove the cake from the springform pan and serve on a cake plate decorated with bark chocolate, apricot wedges and mint

  5. 5

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
400 kcal
CARBS
31 g
FATS
26 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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