Cream Cheese Cake

Name: Cream Cheese Cake
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 8 sheets white gelatine; 1 (26 cm ø) thin sponge cake base; 4 Eggs (size M); 3 packages (200 g each) Double cream cream cheese; 150 g Skimmed milk yoghurt; 200 g Sugar; 1 TEASPOON grated untreated lemon peel; 7-10 Tbsp Juice of 2 lemons; 7-10 Tbsp Strawberries or other fruits

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

8 sheets white gelatine
1 (26 cm ø) thin sponge cake base
4 Eggs (size M)
3 packages (200 g each) Double cream cream cheese
150 g Skimmed milk yoghurt
200 g Sugar
1 TEASPOON grated untreated lemon peel
7-10 Tbsp Juice of 2 lemons
7-10 Tbsp Strawberries or other fruits

Directions

1
Soak the gelatine. Place the sponge cake base on a cake plate and surround with a springform ring. Separate the eggs. Mix cream cheese, egg yolk, yoghurt, sugar, lemon peel and juice.
2
Squeeze out the gelatine, dissolve and fold into the cream. Beat egg whites until stiff and fold in. Spread the cream on the sponge base until smooth. Refrigerate the cake for approx. 2 hours in the refrigerator. Decorate the cake with fruit.
3
Results in about 12 pieces.