Philadelphia Cake with Strawberries
by Editorial Staff
Summary
| Prep Time | 50 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 75 g butter or mararine
- 75 grams sugar
- 1 packet vanilla sugar
- 1 egg (s)
- 125 g flour
- 1 teaspoon Baking powder
- 150 g quark (low-fat quark)
- 300 g cream cheese (e.. Philadelphia)
- 2 packs vanilla sugar
- 120 g suar
- 2 packs cream stabilizer
- 2 cups cream
- 300 g strawberries or raspberries, cleaned
- 1 pack cake icing, red
- some fat for the shape
- Breadcrumbs for the mold
Print Recipe
Pin Recipe Instructions
- Make a batter from the first six ingredients. Line a springform pan with aluminum foil, lightly grease it and sprinkle with breadcrumbs. Pour in the dough and smooth it out.
- Bake in the preheated oven at 160 ° C to 180 ° C for approx. 15 - 20 minutes on the middle shelf. After baking, let the cake cool in the pan.
- Mix together low-fat quark, cream cheese and sugar for the topping. Whip the cream with the cream stiffener and add to the cream cheese mixture. Now distribute the mass evenly on the cooled floor.
- Put the fruit on the cheese mixture and distribute it. Prepare a cake topping according to the instructions on the packet, allow to cool a little and pour onto the fruit. Chill for a few hours until eaten.
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