Philadelphia tart with grapes and lemon mint liqueur cream
easy
60 mins
60 mins
Ingredients
- 150 g Butter
- 250 g Cantuccini (Italian almond pastry)
- 8 sheets white gelatine
- 600 g Double cream cream cheese
- 300 g Whole milk yoghurt
- 100 g + 3 tablespoons sugar
- 1 package Vanillin sugar
- 75 ml Peppermint liqueur
- 7-10 Tbsp Juice of 1 lemon
- 125 g Whipped cream
- 250 g green and red seedless grapes
- 1 package glaze
- 7-10 Tbsp Oil
- 1 large freezer bag
Directions
- 1
Melt the butter. Put the cantuccini in a freezer bag and crumble finely with a cake roll. Mix butter and crumbs. Spread the bottom of a springform pan (26 cm Ø) with oil. Spread the crumb mixture over it and press it to a flat bottom. Chill for about 30 minutes.
- 2
In the meantime soak the gelatine. Mix cream cheese, yoghurt, 100 g sugar, vanillin sugar and peppermint liqueur. Squeeze the gelatine, dissolve it and mix with lemon juice and 1-2 tbsp. cream cheese cream. Then stir into the remaining cream. Whip cream until stiff and fold in. Spread the mixture on the cake base and smooth it down. Chill the cake for at least 4 hours (but preferably overnight). Wash the grapes, pluck them from the stems and let them drain. Spread the grapes over the cake. Mix the cake glaze powder and 3 tbsp. sugar and gradually add 250 ml cold water in a saucepan.
- 3
Chill the cake for at least 4 hours (but preferably overnight). Wash the grapes, pluck them from the stems and let them drain. Spread the grapes over the cake. Mix the cake glaze powder and 3 tbsp. sugar and gradually add 250 ml cold water in a saucepan. Spread the cake glaze on the grapes. Refrigerate again for about 1 hour. Cut into pieces and decorate with mint
- 4
waiting time 5 1/4 hours
Nutrition Facts
490 kcal
40 g
31 g
8 g