Ingredients:
2 packets of petit beurre biscuits
2 packets of cream cheese Philadelphia
200 g. of sweetened milk
1 cup of butter
½ kilo of strawberry marmalade (or whichever marmalade you prefer)
1 teaspoon of corn flour
A little bit of cognac
Juice of half lemon
Different kinds of fruit icing
Instructions:
Beat the biscuits in the blender so they will be like a powder and sauté them with the butter. Cover the base of a round platter with this mixture. Mix the cream cheese in a blender and then add the sweetened milk little by little and the lemon juice. Cover the biscuits with this mixture. Heat the marmalade in a pot, until it gets melted. Dilute the corn flour in the cognac and then add it in the marmalade. As soon as this mixture is cold enough, cover the cream with it and finally garnish the cake with the fruit icing.
Click here for the book of Father Epiphanios \'\'The cuisine of holy Mount Athos\'\'.
