Raspberry Philadelphia Cake

Ingredients

Directions

1. 1

   Sprinkle raspberries with 50 g sugar and defrost at room temperature. Melt the butter and let it cool down a little. Finely crumble the lady fingers and amarettini and mix with the butter. Lightly brush the bottom of a springform pan (26 cm Ø) with oil. Pour the crumb mixture onto the bottom of the mould, press it to a smooth base and chill for about 30 minutes. Soak gelatine in cold water. Puree the raspberries, pass through a sieve.

2. 2

   Squeeze 3 sheets of gelatine, dissolve and mix with the raspberry puree. Mix cream cheese, yoghurt, vanillin sugar and 100 g sugar with the whisks of the hand mixer to a creamy mixture. Squeeze 6 sheets of gelatine, dissolve carefully. Stir 3-4 tablespoons of the cream cheese cream into the gelatine. Stir into the remaining cream. Beat 250 g cream until stiff, fold into the cream. Pour 1/3 of the cream onto the base, smooth it down. Spread half of the raspberry puree in cloves on the cream. Chill the cake for about 10 minutes. Let the cream stand at room temperature. Repeat the process with 1/3 of the cream and the rest of the raspberry puree. Refrigerate again for 10 minutes and add the rest of the cream, carefully smoothing it down. Chill for about 1 hour. Mix the jelly in a small cooking pot with 100 ml cold water.

3. 3

   Chill the cake for about 10 minutes. Let the cream stand at room temperature. Repeat the process with 1/3 of the cream and the rest of the raspberry puree. Refrigerate again for 10 minutes and add the rest of the cream, carefully smoothing it down. Chill for about 1 hour. Mix the jelly in a small cooking pot with 100 ml cold water. Leave to swell for 5 minutes. Add 50 g sugar to the liquid and heat while stirring until everything is dissolved (do not boil). Remove the pot from the heat and stir in 100 ml of cold water. Let the jelly cool down a little. Pour carefully onto the cake, chill for at least 3 hours. Whip 150 g cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the tin and decorate with the cream. Place an Amarettini on each cream tuff

4. 4

   Add 50 g sugar to the liquid and heat while stirring until everything is dissolved (do not boil). Remove the pot from the heat and stir in 100 ml of cold water. Let the jelly cool down a little. Pour carefully onto the cake, chill for at least 3 hours. Whip 150 g cream until stiff, fill into a piping bag with star-shaped spout. Remove the cake from the tin and decorate with the cream. Place an Amarettini on each cream tuff

5. 5

   Waiting time approx. 5 hours