Ingredients

200 g cream cheese (Buko)
1 pack jelly (Woodruff)
1 pack ladyfingers
1 cup cream
1 cup icing sugar
n. B. Margarine
1 cup water

preparation

First, mix the cream cheese with the icing sugar. Beat the cream until stiff and fold it into the cream cheese. Melt
2-3 tablespoons of margarine. In the meantime, chop the ladyfingers – they shouldn’t be powdery, but not 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-ladyfinger mixture into it.
Now put 1 cup (!) of water with the jelly powder in a pan and heat, but don’t boil – the powder should just dissolve. Then let it cool a little, but be careful that the mixture doesn’t solidify.
Now mix the jelly with the cream cheese-cream mixture and pour the whole thing onto the base. Place in the fridge for about 1 hour before serving so that the cake can set.