Philadelphia fruit spritzer cake

For 12 pieces
  • 1 Bag of jelly 'raspberry flavor' (for 500 ml of liquid ; for cooking)
  • 250 ml Red spritzer (mineral water plus 50% pure fruit juice)
  • 200 g double cream cheese (60% fat i. Tr.)
  • 70 g Sugar
  • 1 packet vanillin sugar
  • 2 EL lemon juice
  • 100 g Ladyfingers
  • 300 g Raffaello, approx. 30 pieces (coconut milk balls)
  • 50 ml Coconut liqueur
  • 300 g whipped cream
  • 40 g currant jelly
  • 20 g Desiccated coconut
  • piping bags
45 minutes
light
1 .
Mix the jelly in a small saucepan with Fanta and let it soak for 5-10 minutes. Cream cheese, 20 g sugar, vanilla sugar and lemon juice smoothstir. Add 50 g of sugar to the jelly and heat while stirring until the sugar has dissolved. Do not let it boil. To let it cool down. In the meantime, grind the ladyfingers very finely in the universal chopper. Finely chop 250 g of Raffaellos with a knife. Knead both with coconut liqueur. Place a springform ring (26 cm Ø) on a cake plate. Pour the raffaello mixture into the mold and press it to a flat bottom. Put in a cool place. Stir the jelly into the cream cheese. Whip the cream until stiff, stir into the cream. Pour the mixture into the springform ring, spread it in a wave-like manner. Chill the cake for about 2 hours. Remove the cake from the springform pan with a sharp knife. Partially halve 50 g Raffaellos, spread over the cake. Stir the jelly until smooth, strain through a sieve. Pour into a small piping bag and decorate the cake with it. Sprinkle with desiccated coconut
2.
Wait approx. 2 1/2 hours
1 piece approx:
  • 370 kcal
  • 1550 kJ
  • 6 g protein
  • 26 g fat
  • 24 g carbohydrates

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