Cuban cream cheese cake

Ingredients

Directions

1. 1

   For the base, finely crumble the lady fingers. Melt butter. Mix the lady fingers and butter. Put them into a greased springform pan (26 cm Ø) and press them onto the springform pan bottom. Put the base in a cool place. Meanwhile mix jelly and 250 ml water in a small pot and let it swell for about 10 minutes.

2. 2

   Mix cream cheese, 100 g sugar, vanillin sugar and lime juice well. Stir 25 g sugar into the jelly and warm it up at low heat (must not boil) until the sugar is dissolved. Let it cool down. In the meantime whip cream until stiff. As soon as the jelly has cooled down, fold in the cream cheese first and then the cream in portions. Pour the mixture on the cake base into the rim of the springform pan. Put the cake in a cool place for about 3 hours. In the meantime, roast the coconut chips in a pan without fat until golden brown. Remove from the pan and let it cool down. Remove the cake from the pan. Place on a cake plate.

3. 3

   Pour the mixture on the cake base into the rim of the springform pan. Put the cake in a cool place for about 3 hours. In the meantime, roast the coconut chips in a pan without fat until golden brown. Remove from the pan and let it cool down. Remove the cake from the pan. Place on a cake plate. Sprinkle the cake with the remaining sugar and coconut chips and serve it decorated as you like with slices of lime, baby pineapple slices and lemon balm. Makes approx. 12 pieces

4. 4

   waiting time approx. 3 hours