Recipes for the famous and delicious Philadelphia cake can be found in various variants. Our recipe presented here is truly unique and different from the others. The ingredients that go into this cake, such as Philadelphia cheese, after which the cake got its name I wanted to add something extra. I decided to add fine toasted almonds and so I made another layer with them.
This cake is made according to a tried and tested family recipe, and it is always one of the first to disappear from the table at various gatherings.
I am sure that all those who like this kind of delicious cake will like it very much. In addition to the above, it also consists of a number of other fine and soft layers.
Cherries give it a nice refreshing taste, and the gelatin layer we made with cherry juice gives a nice reddish topping on top of this cake.
Enjoy!
Philadelphia Cake
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Loading...Ingredients
- 300 grams of ground plasma biscuit
- 250 grams of softened butter
- 300 grams of Philadelphia cheese
- 200 grams of powdered sugar
- 250 grams of toasted ground almonds
- 500 ml of whipping cream
- 1 large jar of cherry compote
- 1 gelatin fix
Instructions
Preparation:
In a mixing bowl, combine the plasma biscuits and butter, and place it on the bottom of the bowl in which the cake will stand, move it to the fridge.
Combine Philadelphia cheese with powdered sugar and spread on a layer of biscuits, and move to the fridge.
Baking almonds:
Put the almonds in water to boil and cook for about 10 minutes.
Sieve the almonds and let them cool a little.
Clean almonds from membranes.
When we have cleaned them all, we put them in a pan to fry (preferably a Teflon pan).
When the almonds start to crackle, it means that they are drying out and getting a dark color.
Turn the almonds over and fry on the other side.
Remove the toasted almonds from the pan, let them cool and grind them.
Laying layers:
Place ground toasted almonds on the layer of cheese, and move to the fridge.
Whip the whipping cream into stiff whipped cream and put it over the almonds, put it in the fridge.
Squeeze the cherries from the compote and arrange them on top of the whipped cream, return to the fridge.
Mix the compote juice with water to obtain 400 ml of liquid.
Make the gelatin fix according to the instructions on the package and pour over the cherries.
Refrigerate the cake for at least 3 hours (preferably overnight), then eat and enjoy.
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