Philadelphia Cake with Biscuit Base
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the sponge cake base:
- 5 egg (s), separated
- 6 tablespoon oil
- 8 tablespoon sugar
- 12 tablespoon flour
- 1 packet baking powder
- 1 packet vanilla sugar
- 15 tablespoon milk
For the cream:
- 750 g quark
- 600 g cream cheese
- 200 g suar
- 600 ml cream
- 1 packet vanilla sugar
- 2 packs jelly, green, for cooking
Print Recipe
Pin Recipe Instructions
- Biscuit base:
- Beat the egg yolks with the sugar until frothy. Add the oil and stir. Then add the flour mixed with the baking powder and stir again. Add the milk. Finally fold in the egg whites beaten with vanilla sugar. The dough is now relatively runny.
- Grease a tray (approx. 40 cm). Attention, the tray must fit in the refrigerator later. Spread the sponge cake on the tray and smooth it out. Bake in an oven preheated to 170 ° C for about 15-20 minutes.
- Take out of the oven immediately afterwards and let cool down. The ground sinks very strongly as a result, but this is desirable. The sponge cake base should be approx. 1 cm high when it has cooled down.
- Cream:
- Mix the quark, cream cheese and sugar in a very large bowl. Whip the cream with the vanilla sugar until stiff and place in the refrigerator.
- Prepare both packs of jelly with just two small cups of water. Prepare the jelly with as much sugar as stated on the package. The jelly must cool down to room temperature when it has finished cooking according to the instructions. However, it must not solidify, but must be stirred under the quark and cream cheese mixture in the liquid state. At the very end, fold in the stiff cream.
- Spread the still liquid cream on the floor and leave it to rest in the refrigerator overnight.
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