Philadelphia Cake Strawberry Chocolate

Melt the chocolate in a water bath. Lightly crush cornflakes and mix with melted chocolate.

Press 3/4 of the mixture into a cake springform pan lined with parchment paper. Use a teaspoon to form small mounds of the remaining amount for decorating.

Mix the juice of one lemon, yogurt, Philadelphia with an electric hand mixer.

Boil the cake glaze, sugar and 150 ml of water and stir into the Philadelphia cream. Clean, rinse and quarter the strawberries. Set aside a small portion for the decoration.

Spread 1/4 of the cream evenly on the chocolate base, place the strawberry quarters on top. Fill the remaining Philadelphia cream into the cake springform pan and spread it smoothly.

Put the cake in the refrigerator for 3 hours.

Garnish with strawberry quarters and chocolate cornflakes mounds before serving.

Tip: Use creamy natural yogurt for an even finer result!

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