In two weeks is Easter vacation. Here the shops and restaurants are already decorated with colorful Easter eggs and rabbits.
For the festive days you might need a cake recipe, here a wonderful strawberry cake recipe with Philadelphia cheese (use full fat or low fat version to your liking).
Strawberry Cake with Philadelphia Cheese
Strawberries are low fat, low calorie and contain valuable minerals like folic acid, together with low fat Philadelphia cheese they make a perfect, deliciously tasting, yet healthy cake.
- 1/2 cup (150 g) lady biscuit
- 1/2 cup (125g) butter
- 1 bar (3 oz or 100 g) milk chocolate
- 2 1/2 cups (600g) Philadelphia cheese (use full fat or low fat version according to your liking)
- 1/2 pint (250g) strawberries
- 1 1/2 cups (300g) yoghurt
- 3 tablespoons lemon juice
- 6 sheets gelatin
- 2/3 cup (75g) sugar
Put lady fingers in plastic bag and crush into pieces.
Melt butter on low heat and add crushed lady fingers. Then press tightly into baking spring form to make the bottom layer.
Melt chocolate bar in microwave for about 2 minutes or in a double boiler until completely liquid. Then spread on top of the lady finger layer in spring form.
Blend Philadelphia cheese, yoghurt and lemon juice with a blender.
Put gelatin sheets for a few moments in cold water, then heat together with sugar and 1 cup (150ml) of water until gelatin is dissolved. Mix thoroughly with Philadelphia mixture.
Spread 1/3 of cream into the spring form, top with strawberries cut into quarters. Spread rest of cream on top and decorate with remaining strawberries.
Chill for at least 3 hours before serving.
Keep bread fresh longer by placing a rib of celery in the bread bag.
To thaw frozen bread and rolls, place in a brown paper bag and put into a 325F oven for 5 minutes to thaw completely.
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