Spider cream cheese cake

Name: Spider cream cheese cake
Cook time: 40 min
Total time: 40 min
Yield: 12
Ingredients: 100 g Coconut rusk; 70 g Butter; 600 g Double cream cream cheese; 300 g low-fat yoghurt; 7-10 Tbsp grated peel and juice of 1 lime; 1 package glaze; 100 g Sugar; 100 g Marzipan raw mass; 7-10 Tbsp red and green food colouring; 100 g red jam; 7-10 Tbsp Freezer bag

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 12

100 g Coconut rusk
70 g Butter
600 g Double cream cream cheese
300 g low-fat yoghurt
7-10 Tbsp grated peel and juice of 1 lime
1 package glaze
100 g Sugar
100 g Marzipan raw mass
7-10 Tbsp red and green food colouring
100 g red jam
7-10 Tbsp Freezer bag

Directions

1
Put the rusks in a freezer bag and close it. Crumble the onions with a cake roll. Melt butter and mix with rusks. Pour into a springform pan (26 cm Ø), press down firmly and chill. Mix cream cheese, yoghurt and lime zest and juice with the whisk of the hand mixer until smooth.
2
Mix cake glaze and sugar in a pot. Add 150 ml water and bring to the boil while stirring. Quickly beat with the cream cheese mixture and smooth down on the base. Chill for about 3 hours. In the meantime cut the marzipan in half. Colour one part green and one red. Form and cover 4-6 spiders. Before serving, warm up the jam and pass it through a sieve. Pour into a freezer bag and seal.
3
Colour one part green and one red. Form and cover 4-6 spiders. Before serving, warm up the jam and pass it through a sieve. Pour into a freezer bag and seal. Cut off a small corner and grind a spider web pattern on the cake. Decorate with marzipan spiders and serve
4
waiting time approx. 3 hours