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This is a cake that you can prepare in advance and keep it in the fridge until your guests arrive…

Ingredients: 8-10 pc
200 g digestive biscuits
100 g melted butter
1/2 dl brown sugar (brun farin)

400 g Philadelphia cheese
1 1/2 dl icing sugar
2 eggs
1 tbsp. vanilla sugar

Topping (optional):
About 3 dl crème fraiche
3 tbsp. Caster sugar
1 tbsp. vanilla sugar

For decoration:
200g strawberries
Mint leaves

Raspberry sauce or jelly (optional)
100g defrosted raspberries
1 sheet of Gelatin

Preparation method:
1. Crush the digestive biscuits in a food processer. Add in butter and sugar.
2. Push it out into a 23 cm in diameter form, preferably with a removable edge.
3. Mix the Philadelphia cheese, icing sugar and eggs, add vanilla sugar to taste.
4. Spread the mixture over the biscuit bottom.
5. Bake at the bottom of the oven at 175C for about 25-30min.
6. Mix the topping and spread it on the cake and bake for further 5 minutes.
7. Decorate your cake with your prefared fruit.
8. Defrost the raspberries and mix them in a food processer, sieve them to remove all the seeds, add sugar if you want them to be sweeter and pour over all the fruit. Let it cool down in the fridge for 1h.
9. Serve the cake cold.