Ingredients: 60 g butter, 100 g ground almonds, 50 g chopped almonds, 100 g Xucker, 750 g Philadelphia double cream, 400 g yoghurt, 4 tablespoons lemon juice, 8 sheets gelatine, 3 pack(s) of strawberry
Springform pan 24 cm
First step: ingredients
60 g butter 100 g ground almonds 50 g chopped almonds 50 g x sugar
Melt the butter. Mix with ground almonds, chopped almonds and 50 g Xucker. Spread evenly on the base of a springform pan (24 cm), press down firmly and place in the fridge for 60 minutes.
Second step: ingredients
750 g Philadelphia double cream 400 g yoghurt 4 tablespoons lemon juice 8 sheets gelatine 50 g Xucker
Mix the Philadelphia with the yoghurt and lemon juice. Soak the gelatine according to the instructions on the packet, then squeeze out. Heat with 50 g Xucker in a small saucepan until liquid. Add the Philadelphia yoghurt cream by the spoonful to the dissolved gelatine, stir well.
Third step: ingredients
3 pack(s) of strawberries
Clean, wash and slice the strawberries.
Layer the cream and strawberries alternately on the base: Start with the cream, followed by a layer of strawberries, then cream, strawberries and finish with the cream. Place the Philadelphia Torte in the fridge overnight and decorate with fresh strawberries before serving.