|150 g||Spoon Biscuit Biscuits|
|12 leaf||Red Gelatine|
|400 g||Double Cream Fresh Cheese|
|300 g||Fruit yoghurt lemon|
|100 g||Fine Crystal Sugar|
|0,2 l||Black Currant Juice|
|500 g||Red fruit jelly|
Red fruit jelly Philadelphia cake is a so-called refrigerator cake because it is not baked. For the dough base spoon sponge cake biscuits finely grate and knead with soft butter. Place a 24 cm diameter ring on a plate, fill in the dough and press firmly into place. For the filling, soak 8 red gelatine leaves in cold water for 10 minutes. Double cream fresh cheese with yogurt, the juice of 2 lemons, sugar and black currant juice mix. Squeeze out the gelatine, heat slightly, remove from the heat and allow to cool slightly. Mix three tablespoons of the filling with the gelatine, then stir into the rest of the filling. Whip the cream until stiff and fold in. Pour the filling in the cakes ring. Leave the Philadelphia cake to set in the refrigerator for one hour. Soak 4 leaves of red gelatine, squeeze lightly and warm. Stir in red fruit jelly and allow to cool slightly. Spread the red fruit jelly on the Philadelphia filling. Place red fruit jelly Philadelphia cake in the refrigerator for at least two more hours.