Philadelphia cake with coconut

  • 250 g strawberries (frozen)
  • 150 g ladyfingers
  • 125 g butter
  • 3 tubs of full-fat cream cheese (175 g each)
  • 300 g yoghurt (3.5 % fat)
  • 4 tbsp desiccated coconut
  • 1 sachet of ground gelatine
  • 40 g Maynys jam
45 minutes
difficulty: moderate

1) Defrost the frozen strawberries and allow them to drain. Then, puree 150 g of the strawberries.

2) Place the ladyfingers into a freezer bag, seal the bag and smash the biscuits with a rolling pin or crumble with your hands. Melt the butter, mix in the crumbs and press into a springform cake tin lined with baking parchment.

3) Combine the cream cheese, yoghurt and 3 tablespoons of desiccated coconut with a whisk.

4) Add the gelatine to 150 ml of cold water and allow to swell for 10 minutes. Gently heat with the strawberry puree and sugar and occasionally stir until the gelatine and sugar have dissolved. Quickly stir into the cream cheese mix.

5) Spread strawberry jam onto the biscuit base, add the cream cheese mix and leave to set in a cool place for at least 3 hours. Before serving, decorate with the remaining desiccated coconut and strawberries.