Mini-Philadelphiatorte

Name: Mini-Philadelphiatorte
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 7-10 Tbsp Oil; 100 g chocolate cookies; 30 g Butter; 125 g Cherries; 3 sheets white gelatine; 175 g Double cream cheese; 100 g Low-fat curd; 75 g Sugar; 2 TABLESPOONS Amaretto (alternatively orange juice); 200 g Whipped cream; 3 TABLESPOONS flaked almonds; 2 TABLESPOONS Cherry fruit spread; 1 large freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

7-10 Tbsp Oil
100 g chocolate cookies
30 g Butter
125 g Cherries
3 sheets white gelatine
175 g Double cream cheese
100 g Low-fat curd
75 g Sugar
2 TABLESPOONS Amaretto (alternatively orange juice)
200 g Whipped cream
3 TABLESPOONS flaked almonds
2 TABLESPOONS Cherry fruit spread
1 large freezer bag

Directions

1
Spread a small cake plate (approx. 20 cm Ø) with a little oil. Place a cake ring or the edge of a springform pan (18 cm Ø) on top. Put the cookies in a freezer bag, close the bag and run a pastry roll over it until the cookies are finely crumbled.
2
Melt the butter. Mix with cookie crumbs and press into the cake ring to form a base. Chill for about 30 minutes.
3
Wash, stalk and stone the cherries. Soak gelatine in cold water. Cream cream cheese with the whisks of the mixer for about 2 minutes. Stir in curd, sugar and amaretto.
4
Squeeze the gelatine, dissolve at low heat. First stir in approx. 3 tbsp. cream cheese, then stir the gelatine mixture into the remaining cream cheese. Whip cream until stiff and fold in.
5
Spread the cream cheese cream on the cookie base. Spread the cherries on top. Chill the cake for at least 2 hours.
6
Roast the almonds in a pan without fat until golden brown and take them out. Warm up the fruit spread. Remove the cake from the cake ring. Sprinkle the fruit spread over the cherries. Spread the almonds on the edge of the cake and press lightly.