Ingredients:

200 g cream cheese (Buko)
1 pack jelly (Woodruff)
1 pack ladyfingers
1 cup cream
1 cup icing sugar
n. B. Margarine
1 cup water

Preparation:

First, mix the cream cheese with the icing sugar. Beat the cream until stiff and fold it into the cream cheese.
Melt 2-3 tablespoons of margarine. In the meantime, chop the ladyfingers – they shouldn’t be powdery, but not too coarse either. Then add enough margarine until a kind of dough forms and the ladyfinger mixture sticks together.
Place a cake ring on a cake plate and press the margarine-ladyfinger mixture into it.

Now put 1 cup (!) of water with the jelly powder in a pot and heat it, but do not boil it – the powder should just dissolve. Then let it cool down a little, but be careful that the mixture does not solidify.

Now mix the jelly with the cream cheese and cream mixture and pour the whole thing onto the base. Place in the fridge for about an hour before serving so that the cake can set.