Cream cheese cake with sponge finger (Enie baked)
DIFFICULTY
RATING
COOK TIME
120 mins
120 mins
TOTAL TIME
120 mins
120 mins
Ingredients
Servings:
6
- 7-10 Tbsp Shape: Springform pan (Ø 28 cm)
- 150 g Ladyfingers
- 125 g Butter
- 600 g Natural cream cheese
- 300 g Natural yoghurt
- 7-10 Tbsp Juice of 1 large lime
- 1 package glaze
- 50 g Sugar
- 2 packages Vanilla sugar
- 150 ml Water
- 7-10 Tbsp fresh fruit of the season
- 7-10 Tbsp edible flowers, at will
- 7-10 Tbsp Icing sugar
Directions
- 1
Line the bottom of the springform pan with baking paper. Put the lady fingers in a large freezer bag, close it and crumble them completely with a dough roll or your hands.
- 2
Melt the butter and mix with the crumbs. Spread the crumb mixture evenly in the springform pan, press it down and let it set in the freezer for about 15 minutes.
- 3
Mix cream cheese, yoghurt and lime juice well together. Bring the cake glaze, sugar, vanilla sugar and water to the boil and stir into the cream cheese cream. Pour the cream cheese mixture onto the firm base and smooth it down.
- 4
Chill the cake for about 2 hours. Before serving, decorate generously with fresh fruit and, if desired, with edible flowers. Finally dust with icing sugar.
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