Children's Country Cake

Ingredients for 1 servings:

• 100 g dark chocolate
• 100 g milk chocolate
• 1 tbsp coconut oil
• 150 g puffed wheat
• 250 g quark, 20% fat in dry matter.
• 250 g mascarpone
• 1 packet of vanilla sugar
• 50 g powdered sugar
• 400 ml whipped cream
• 2 packs of cream stiffener
• 6 chocolate bars (Kinder Country)
• 3 tbsp puffed wheat

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

No baking, but delicious!

Line the bottom of a 28cm springform pan with baking paper and place it in a cake ring. For the base, roughly chop the chocolate and melt it over a pan of hot water. Add the coconut oil and mix well. Add the puffed wheat to the melted chocolate and mix everything thoroughly. Pour the chocolate-wheat mixture into the springform pan and spread evenly over the base. Press down firmly and let it cool in the refrigerator for about 30 minutes. For the cream, mix the quark and mascarpone with the vanilla sugar and powdered sugar until smooth. Beat the cream with the cream stabilizer using an electric mixer until stiff. Fold into the quark and mascarpone mixture and spread over the cooled chocolate-wheat base. Chill in the refrigerator for another 90 minutes. Transfer the cake to a cake plate and carefully remove it from the cake ring. Cut the Kinder Country bars into large pieces with a sharp knife and arrange them decoratively on the cake. Garnish with the puffed wheat and serve.