Summary

Ingredients

• 300 g double cream cheese, natural
• 1 glass strawberry jam (velvet, e.g. from Schwartau)
• 100 ml water
• 1 packet vanilla pudding powder
• 300 g cream
• 1 packet vanilla sugar
• 1 pack cream stabilizer

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Instructions

1. Mix the pudding powder with the water until smooth. Heat the jam in a saucepan, gradually adding the pudding water until the jam thickens like a pudding. Let everything cool down, preferably covering the jam with cling film directly on the jam so that no skin forms. Let it rest for approx. 2 hours until the mass has cooled down.
2. Whip 200 g cream with cream stabilizer and vanilla sugar until stiff, then chill.
3. Meanwhile, stir the cream cheese together with the cooled jam mixture and the 100 g of the remaining cream. If there are lumps at the beginning: don`t worry, they will disappear with a little stirring. Then fold in the whipped cream from the refrigerator.
4. The cream is then immediately ready to be filled / coated / served.
5. Of course, instead of strawberry jam, you can also use other types, such as blueberries, oranges, etc.