Cake
Description
The dessert is simple and quick to prepare. Here is a unique recipe for a delicate no-bake cake. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Before preparing the Philadelphia cake, melt the butter. Crush the cookies into fine crumbs. Pour the melted butter into the container with the crumbs. Mix thoroughly until uniform.
- 2
Step 2
2. Then take a springform pan. Line the bottom of the pan with parchment paper. Attach the springform ring. Add the buttery crumb mixture. Press it down firmly using a regular glass. Place it in the refrigerator.
- 3
Step 3
3. Take the sheets of gelatin, place them in a bowl, and pour a small amount of wine over them (Prosecco in the recipe). Let them soak for about 5 minutes.
- 4
Step 4
4. Using a mixer, combine plain yogurt with "Philadelphia" yogurt, and squeeze in the juice of 1/2 lime. Mix thoroughly.
- 5
Step 5
5. Add elderflower syrup to the swollen gelatin. Place over a water bath (60-70°C) and heat until the gelatin is completely dissolved. Add a couple of spoonfuls of cream to the hot gelatin. Mix well, then slowly pour the gelatin into the larger portion of cream. Blend everything with a mixer. Add the wine and continue beating for another minute.
- 6
Step 6
6. Remove the pan with crumbs from the refrigerator. By this time, it will have firmed up sufficiently. Pour the cream, whipped with gelatin, over the crumb layer in the mold.
- 7
Step 7
8. Grate the zest of 1/2 lime. Sprinkle it over the cream. Cover the cake and refrigerate for 3 hours.
- 8
Step 8
9. Remove the cake from the refrigerator. Take a spatula, carefully separate the cake from the side of the pan. Only then release the latch. Gently transfer the cake to a serving plate. Decorate with mint leaves and lime slices.