This cake tastes really delicious and is quick to prepare: Philadelphia cake with chocolate icing

Ingredients

1 pack of jelly (raspberry, cherry, lemon or woodruff)

1 THEZucker

375ml water

30 biscuits/cookies

125 g Butter

200 g cream cheese, Philadelphia or other

1 cup/s sugar

1 pack vanilla sugar

2 lemon(s), juice only

½ liter of cream

2 tbsp instant gelatin

Chocolate icing

preparation

First the jelly with 3/8 l. Mix water and 1 tablespoon of sugar and let it soak for 10 minutes.

For the edge, put 15 biscuits aside and cut them in half and crush 15 biscuits or grind them in a food processor and mix with 125g butter.

Place this mixture on a cake plate with a cake ring and press down.

Now heat the jelly while stirring (under no circumstances should it boil), then remove it from the heat and let it cool.

Mix 200 g cream cheese with 1 cup sugar, 1 packet vanilla sugar and juice of 2 lemons. Stir in the cooled jelly

Beat 1/2 liter of cream with 2 tablespoons of instant gelatine until stiff and fold in the cheese mixture (it is very runny).

Now pour the finished mixture onto the sponge cake base and then put the cake in the fridge for 2 – 3 hours.

Cover the cake with chocolate icing and let it cool.