Philadelphia pie with raspberries

2015

content

Philadelphia pie with raspberries
Ingredients (16 pieces)
preparation

If the summer does not come voluntarily, we bake it ourselves. And with this wonderfully light summer enjoyment - a seductive Philadelphiatorte with raspberries.

A cake so fine that it melts on the tongue. The base: a soft cream from Philadelphia - topped by whipped cream and fruity raspberries. The special feature: a crunchy bottom made of crumbled spooned biscuits.

When it's warm outside, we'll bake our Philadelphi pie in the fridge. And look forward to a cool cake delight in the sunshine! Little tip: The Philadelphiatorte tastes not only with raspberries, but also with strawberries, blueberries or apricots quite wonderful. Also tasty: a bottom of butter biscuits, Oreo biscuits and shortbread.

Summer cake without baking

Ingredients (16 pieces)

100 g butter, 275 g spoonfuls of biscuits, 250 g raspberries, 7 sheets gelatine, 700 g Philadelphia, 125 g + 1 tbsp sugar, 100 ml milk, 4 tbsp lime juice, 250 g whipped cream, chopped marrow from a vanilla pod, lemon balm to decorate, oil for the form

preparation

1. Melt the butter, allow to cool slightly. Finely crumble the sponge biscuits in the universal shredder. Approximately Remove 2 tablespoons for sprinkling. Mix the rest with the butter. Brush a springform (26 cm Ø) on the ground with oil. Add the crumb mixture and press to a flat bottom. Approximately Refrigerate for 30 minutes. Read raspberries, set aside some to decorate.

2. Soak gelatine in cold water. Smooth cream cheese with 125 g of sugar until smooth. Gradually stir in milk and lime juice. Express gelatine, dissolve carefully. Stir a little cream under the gelatine, then stir everything under the remaining cream. Put the cream on the floor and smooth it out. Distribute raspberries on top. Leave to cool for at least 4 hours.

3. Beat cream with vanilla pulp and 1 tablespoon of sugar until stiff. Remove the cake from the mold. Put the cream in the middle of the cake and pass it, leaving the edge free. Sprinkle with crumbs and decorate with raspberries and lemon balm.

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