Philadelphia cream cheese recipe
Last Saturday we had a few families over for lunch. I was busy all week and didn’t have time to prepare a cake. I decided to make one of my easiest cake – layered cheese cake with Nutella hazelnut cocoa.
So simple, you don’t even need a recipe.
First, I prepared the cake mix with 2 packs of Betty Crocker vanilla cake, boosted with a cup of almond meal and a cup of desiccated coconut to make it more dense and moist. I baked the cakes in 2 rectangle trays so the cakes were nice and flat. I then freeze the cakes overnight before I cut then into 1cm thickness slices, lengthwise.
The next day I used a mixer to combine 4 x 250g packages of Philadelphia cream cheese (at room temperature), 3-4 tablespoonful of Nutella, 4-5 tablespoonful of sugar and a dash of kumquat juice. Then I assembled the layered cake – a layer of cake, a layer of Nutella cream cheese mixture. Then I covered the sides with more Nutella cream cheese. I shaved some dark chocolate on top as decoration. I returned the cake to fridge for a few hours before serving.
I love this cake – easy to make, not as heavy as a cheese cake, but still moist, dense and satisfying.