Ingredients
200 g cream cheese (buko)1 packet of jelly (woodruff)
1 packet of ladyfingers 1 cup cream 1 cup powdered sugar
n.g. margarine
1 cup water
Preparation
First, mix the cream cheese with the powdered sugar. Whip the cream until stiff and fold it into the cream cheese.
Melt 2 – 3 tbsp margarine. In the meantime, chop the ladyfingers – they shouldn’t be powdery, but they shouldn’t be too coarse either. Then add enough margarine until a kind of dough is formed and the ladyfinger mixture sticks together.
Place a cake ring on a cake plate and press the margarine – ladyfingers – mixture into it.
Now 1 cup (!) Put water in a saucepan with the Jell-O powder and heat, but do not boil – the powder should only dissolve. Then let it cool down a little, but be careful not to make the mixture solid.
Now mix the jello with the cream cheese and cream mixture and put the whole thing on the base. Place in the fridge for about 1 hour until ready to eat so that the cake can set.