Philadelphia fruit spritzer cake

Name: Philadelphia fruit spritzer cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 Bag of jelly "raspberry flavour" (for 500 ml liquid; for cooking); 250 ml Red spritzer (mineral water plus 50% pure fruit juice); 200 g Double cream cream cheese (60 % fat in dry matter); 70 g Sugar; 1 package Vanillin sugar; 2 TABLESPOONS Lemon juice; 100 g Ladyfingers; 300 g Raffaello , about 30 pieces (coconut milk balls); 50 ml Coconut liqueur; 300 g Whipped cream; 40 g Currant Jelly; 20 g Coconut flake; 7-10 Tbsp Piping bag

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 Bag of jelly "raspberry flavour" (for 500 ml liquid; for cooking)
250 ml Red spritzer (mineral water plus 50% pure fruit juice)
200 g Double cream cream cheese (60 % fat in dry matter)
70 g Sugar
1 package Vanillin sugar
2 TABLESPOONS Lemon juice
100 g Ladyfingers
300 g Raffaello , about 30 pieces (coconut milk balls)
50 ml Coconut liqueur
300 g Whipped cream
40 g Currant Jelly
20 g Coconut flake
7-10 Tbsp Piping bag

Directions

1
Mix the jelly in a small pot with Fanta and let it swell for 5-10 minutes. Stir cream cheese, 20 g sugar, vanillin sugar and lemon juice until smooth. Add 50 g sugar to the jelly and heat while stirring until the sugar is dissolved. Do not let it boil. Let it cool down. In the meantime, crush the lady fingers very finely in the universal chopper.
2
Finely chop 250 g Raffaellos with a knife. Knead both with coconut liqueur. Place a springform ring (26 cm Ø) on a cake plate. Pour the Raffaello mixture into the mould and press it to a flat base. Put in a cool place. Stir the jelly into the cream cheese. Whip cream until stiff, stir into the cream. Pour the mixture into the springform pan and spread it out in waves. Put the cake in a cool place for about 2 hours. Remove the cake from the springform pan rim with a sharp knife. Partially halve 50 g Raffaellos and spread on the cake. Stir the jelly until smooth, pass through a sieve.
3
Whip cream until stiff, stir into the cream. Pour the mixture into the springform pan and spread it out in waves. Put the cake in a cool place for about 2 hours. Remove the cake from the springform pan rim with a sharp knife. Partially halve 50 g Raffaellos and spread on the cake. Stir the jelly until smooth, pass through a sieve. Pour into a small piping bag and decorate the cake with it. Sprinkle with coconut flakes
4
waiting time approx. 2 1/2 hours