Philadelphia Torte with apricots

Ingredients

Directions

1. 1

   Melt the butter. Mix butter and 125 g cornflakes. Spread on the bottom of a springform pan (26 cm Ø) to a smooth base and chill. Heat the jelly powder, 100 g sugar and 200 ml water until the powder and sugar are dissolved (do not boil) and chill for about 1 hour. Pour hot water over apricots, blanch for 2-3 minutes and rinse in cold water. Peel skin carefully.

2. 2

   Halve 5 apricots, stone and puree. Mix cream cheese, puree and vanillin sugar. Slowly stir in the jelly. Whip cream until stiff and fold into the cream. Pour cream onto the base and chill for at least 2 hours. Halve remaining apricots and remove stones. Spread apricot halves on the firm cream. Mix the cake glaze, 2 tablespoons of sugar and 250 ml water. Bring to the boil briefly while stirring. Spread the glaze on the apricots immediately from the middle and chill. Caramelise 1 tablespoon of sugar in a pan and stir in 3 tablespoons of cornflakes.

3. 3

   Halve remaining apricots and remove stones. Spread apricot halves on the firm cream. Mix the cake glaze, 2 tablespoons of sugar and 250 ml water. Bring to the boil briefly while stirring. Spread the glaze on the apricots immediately from the middle and chill. Caramelise 1 tablespoon of sugar in a pan and stir in 3 tablespoons of cornflakes. Spread on a piece of baking paper and let it cool down. Before serving, caramelised cornflakes should be roughly broken up and spread on the cake