Philadelphia Strawberry Dome

1. for the base, form ladyfingers in a freezer bag, wear out the bag, crumble the ladyfingers with a pastry roller and place in a suitable bowl.

2. melt butter, add to the ladyfinger crumbs form and stir well. Spread the mixture evenly in a cake springform pan (26 cm ø, bottom greased, covered with parchment paper) and press well until smooth.

For the topping, rinse the strawberries, drain well, remove the stems and cut into quarters. Drizzle the biscuits with the orange liqueur.

4. mix cream cheese with yogurt and juice of one lemon. Bring cake glaze, sugar and orange juice to a boil in a small saucepan, stirring, and stir into cream cheese mixture.

5. whip the cream until stiff and fold into the cream cheese mixture. fill a third of the cream onto the base, top with the soaked sponge cake and sprinkle a few strawberry pieces on top.

6. spread the remaining cream on top in a dome shape and sprinkle with the remaining strawberry pieces. Leave the cake to cool for 3 hours.

7. bring the orange marmalade to the boil in a small saucepan and cool. Garnish the cake with it.

Variation: Instead of strawberries, raspberries, nectarines or blueberries can be used. Tip: If possible, use freshly squeezed orange juice.

Tip: The higher the fat content of the yogurt, the more aromatic and creamy the result!

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