Light Philadelphia Cake

Name: Light Philadelphia Cake
Cook time: 50 min
Total time: 50 min
Yield: 16
Ingredients: 100 g Beurre de yaourt; 150 g Rusk; 9 sheets white gelatine; 2 can(s) (425 ml each) Apricots; 400 g cream cheese "Balance" or "Balance" with yoghurt (16 % fat); 500 g low-fat yoghurt (1,5 % fat); 125 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 2 TABLESPOONS Lemon juice; 100 g Whipped cream; 2-3 TABLESPOONS Fruit spread raspberry or strawberry (50 % fruit); 7-10 Tbsp Oil; 1 large freezer bag; 1 Disposable piping bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 16

100 g Beurre de yaourt
150 g Rusk
9 sheets white gelatine
2 can(s) (425 ml each) Apricots
400 g cream cheese "Balance" or "Balance" with yoghurt (16 % fat)
500 g low-fat yoghurt (1,5 % fat)
125 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
2 TABLESPOONS Lemon juice
100 g Whipped cream
2-3 TABLESPOONS Fruit spread raspberry or strawberry (50 % fruit)
7-10 Tbsp Oil
1 large freezer bag
1 Disposable piping bag

Directions

1
Melt the butter in a pot at low heat. Put the rusks in a freezer bag, close it and crumble finely with a rolling pin. Mix the rusk crumbs and liquid yoghurt butter well. Spread a cake plate thinly with oil and place a springform pan rim or cake ring (26 cm Ø) on top. Fill in the rusk crumbs, press well and chill the base for about 1 hour.
2
Soak the gelatine in cold water. Drain the apricots well on a sieve. Mix cream cheese, yoghurt, sugar and lemon peel. Squeeze out the gelatine, dissolve and add lemon juice and approx. 3 tablespoons of cream cheese cream and mix. Then stir into the remaining cream and refrigerate for 5-10 minutes. In the meantime, whip the cream until stiff. When the cream starts to gel, fold in the cream and spread almost half of the cream on the cake base. Spread the apricots on top, add the rest of the cream and spread wavy. Chill the cake for at least 5 hours, preferably overnight. Remove the edge of the cake tin.
3
When the cream starts to gel, fold in the cream and spread almost half of the cream on the cake base. Spread the apricots on top, add the rest of the cream and spread wavy. Chill the cake for at least 5 hours, preferably overnight. Remove the edge of the cake tin. Put the fruit spread in a pot, add 1-2 tablespoons of water and warm up while stirring. Put the fruit spread in a disposable piping bag, cut off a small tip and decorate the cake with strips. Refrigerate again for approx. 30 minutes