Philadelphia Cake Apricot Almond

First, place the biscuits in a large freezer bag, seal it and crumble the contents completely with a rolling pin or your hands.

Melt the butter in a small saucepan, mix with the crumbs and ground almonds and then press with a spoon into a springform pan lined with baking paper.

Gently brush the bottom with apricot jam. Clean and pit the fresh apricots and cut into wedges, except for two apricots for decoration.

Mix Philadelphia, yogurt and lemon juice with an electric hand mixer.

Soak gelatine leaves in 150 ml cold water for 10 minutes. Add 75 g sugar and heat everything while stirring until the gelatin and sugar have dissolved.

Then, using an electric hand mixer, quickly stir the dissolved gelatin into the Philadelphia cream. Pour one third of the cream onto the crumb base in the springform pan. Place sliced apricots in a circle. Pour in remaining cream and refrigerate cake for at least 3 hours.

Before serving, preheat the oven to 150 °C (convection oven).

Mix the sliced almonds with 1 tablespoon sugar and spread on a baking sheet lined with baking paper.

Roast in the preheated oven for 5-10 minutes until golden brown. Let cool and sprinkle on the cake.

Cut apricots into wedges for decoration and place on top of the cake.

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