Philadephia Cake
Philadephia Cake
Ingredients:
- 150 g of butter biscuits
- 125 g of butter
- 600 g Philadelphia double cream
- 500 g of vanilla yogurt
- 75 g of sugar
- 12 leaves gelatin
- 250 g of pineapple slices from the tin
- 150 ml pineapple juice
Preparation:
- Place the butter biscuits in a freezer bag and B. completely crumble with a rolling pin
- Melt the butter, mix with the breadcrumbs and press into a springform pan lined with baking paper
- Cut the pineapple into pieces and retain some slices as a garnish
- Mix Philadelphia, yoghurt, pineapple juice and sugar in a bowl
- Dissolve gelatine according to the instructions in the package and stir it in
- Fill the springform with the cream and place the cake in the fridge for approx. 3 hours
- Garnish the cake with the preserved pineapple slices
