Cake with Philadelphia
Are you looking for a sweet surprise for Mother’s Day? Mum and granny are sure to go crazy for this delicious Philadelphia cake. With a little help, even young bakers can follow this recipe. And as the cake cools, there’s time for a self-picked daisy bouquet.
Before serving, the juicy cheesecake gets a garnish of fresh raspberries. Of course, only if the little bakers do not eat all the sweet fruits beforehand.
Tip: A freezer bag ensures that the kitchen does not turn into a battlefield when crumbling the cookies. Just put the cookies in the bag and close. Include as little air as possible. Now crumble the cookies easily with a rolling pin.
35 minutes
Ingredients
Ingredients
Filling
Steps
Heat the butter in the microwave until melted.
Crush the cookies by hand. Then pour the melted butter over the biscuits and mix.
Lay the bottom of a cake pan (24cm) with the cookie mix.
Beat eggs and sugar until creamy with a hand mixer. Gradually add the remaining ingredients.
Spread the filling over the cookie base.
Bake the cake on convection at 170°C for 30 minutes.
Refrigerate for at least two hours before serving.
