Strawberry Philadelphia cake

Name: Strawberry Philadelphia cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 140 g butter, 200 g butter biscuits; 7-10 Tbsp Oil; 300 g Double cream cream cheese; 75-100 g Icing sugar; 2-3 TABLESPOONS Milk; 100 g crushed almonds; 600 g Strawberries; 500 g Whipped cream; 1 package Cream stabiliser; 1 package Vanillin sugar; 1 TABLESPOON Sugar; 1/2 package red glaze; 1/8 l clear apple juice; 7-10 Tbsp Melissa; 1 large freezer bag

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

140 g butter, 200 g butter biscuits
7-10 Tbsp Oil
300 g Double cream cream cheese
75-100 g Icing sugar
2-3 TABLESPOONS Milk
100 g crushed almonds
600 g Strawberries
500 g Whipped cream
1 package Cream stabiliser
1 package Vanillin sugar
1 TABLESPOON Sugar
1/2 package red glaze
1/8 l clear apple juice
7-10 Tbsp Melissa
1 large freezer bag

Directions

1
Melt the butter and let it cool down. Fill butter cookies into a freezer bag and close the bag. Crumble finely with a dough roll. Mix the crumbs with the liquid butter. Place the springform pan rim or a cake ring (26 cm Ø) on a cake plate lightly coated with oil. Fill in the biscuit mixture and press it down as a base. Chill for about 30 minutes.
2
Mix cream cheese, icing sugar and milk until creamy. Spread on the biscuit base. Sprinkle almonds on top. Chill for about 2 hours
3
Wash the strawberries and, except for about 5 pieces for decoration, clean and halve them. Spread on the almond layer. Whip the cream until stiff, while pouring in the cream firming agent and vanillin sugar. Spread on the strawberries and smooth down
4
Mix sugar and cake glaze in a small pot. Mix with apple juice and bring to the boil while stirring. Allow to cool briefly and spread in strips on the cream layer. Chill the cake overnight. Cut the remaining strawberries in half. Decorate the cake with strawberries and balm