- Sponge cake bottom made with 2 eggs or a packet of sponge fingers
- spring form pan 22 cm
- ½ l double cream (30% or 36%)
- 1 glass powdered sugar or granulated sugar
- 5 egg yolks
- 1 packet vanilla sugar
- 20 g gelatin
- 1 packet of your favourite jelly
Blend the egg yolks, su gar and vanilla su gar until fluffy and creamy.
Heat the double cream with the gelatin but don’t boil! Then add the yolk mixture and continua to heat, string constantly, until it start to thicken. Remove from the cocker and let it cool down. Once the mixture is Little cooler put it In the fridge to set.
Make up the jelly using 400 ml water. Line the bottom of the spring form pan with the sponge fingers, pour the cream-cheese filling into the sponge base and place In the fridge to set completely. Top the cake with the setting jelly.