Cheese and cream cake

Name: Cheese and cream cake
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 65 g Butter; 100 g Ice cream waffles; 1 Bag of Jell-O "Raspberry Flavor"; 150 g Sugar; 100 g Double cream cream cheese; 1 package Vanillin sugar; 2 TABLESPOONS Lemon juice; 75 g Whipped cream; 10-12 Ice cream cone waffles (from the package); 7-10 Tbsp Icing sugar; 150 g Strawberries; 7-10 Tbsp Cappuccino sticks or other biscuits

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

65 g Butter
100 g Ice cream waffles
1 Bag of Jell-O "Raspberry Flavor"
150 g Sugar
100 g Double cream cream cheese
1 package Vanillin sugar
2 TABLESPOONS Lemon juice
75 g Whipped cream
10-12 Ice cream cone waffles (from the package)
7-10 Tbsp Icing sugar
150 g Strawberries
7-10 Tbsp Cappuccino sticks or other biscuits

Directions

1
Melt butter for the bottom. Crumble the waffles finely and knead with the fat. Spread the mixture on the bottom of a springform pan (18 cm Ø). Press down firmly and chill for one hour. In the meantime, mix 425 millilitres of water and jelly powder in a saucepan for the filling. Let it swell for five minutes.
2
Add 50 grams of sugar, warm up while stirring (do not boil!) until everything is dissolved. Let it cool down and put it in a cool place. Mix cream cheese, remaining sugar, vanillin sugar and lemon juice. Whip cream until stiff. First fold the cream cheese, then the cream into the cooled, slightly gelling jelly. Put it in a cold place and let it rest for a short time. Pour some cream into five to six ice cream cones. Spread the rest of the cream on the wafer base. Chill for three hours. Let the ice cream cones become firm with upright support at room temperature. Then place in a second bag and dust generously with icing sugar.
3
Put it in a cold place and let it rest for a short time. Pour some cream into five to six ice cream cones. Spread the rest of the cream on the wafer base. Chill for three hours. Let the ice cream cones become firm with upright support at room temperature. Then place in a second bag and dust generously with icing sugar. Remove the cake from the mould. Place the ice-cream cones on top. Clean, wash and halve the strawberries. Decorate the cake with strawberries and, if desired, with cappuccino sticks or other biscuits. Makes six pieces
4
Remove the cake from the mould. Place the ice-cream cones on top. Clean, wash and halve the strawberries. Decorate the cake with strawberries and, if desired, with cappuccino sticks or other biscuits. Makes six pieces