Cream cake with fruit glaze without baking

Ingredients for 1 servings:

• 200 g wholemeal butter biscuits or regular
• 200 g butter, melted
• 100 g nuts, finely ground, e.g. hazelnuts
• 2 pinches of salt
• 1 cup whipped cream, approx. 200 g
• 1 cup of mascarpone, approx. 250 g
• 250 g quark, reduced-fat or low-fat quark
• 1 pack of cream stiffener
• 2 packets of vanilla sugar
• 1 tbsp lemon juice
• 250 g fruit, fresh or frozen, e.g. raspberries, strawberries, apricots
• 1 pack of gelatin powder
• 75 ml water or fruit juice
• 50 g sugar
• 50 g white chocolate, sliced ​​or desiccated coconut

Instructions

Working time approx. 40 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 40 minutes

with biscuit base, for a 26 cm springform pan

For the two biscuit bases, finely crush the butter biscuits. Mix with the ground nuts and salt. Melt the butter in a double boiler or in the microwave and stir in. Divide the dough in half. Line the bottom of a 26 cm springform pan with baking paper and place the ring around it. Spread the first half of the dough into the springform pan and press it down evenly. Carefully open the ring again, then place the resulting base with the baking paper on a flat surface in the refrigerator. Process the second half of the dough in the same way and place the springform pan with the second layer in the refrigerator for about 30 minutes. Meanwhile, prepare the cream. Whip the cream in a suitable bowl. Add the vanilla sugar and cream stabilizer and whip the cream until stiff peaks form. In another bowl, mix the quark, mascarpone, and lemon juice and fold in the whipped cream with a whisk. Chill briefly. If necessary, thaw the fruit and place it in a saucepan. Prepare the gelatine according to the package instructions using some of the water or fruit juice. Add the rest of the water or fruit juice and the sugar, and bring everything to a boil briefly. Remove the pan from the heat and stir in the gelatine until it is completely dissolved. Set the pan aside and let cool. Remove both cookie bases from the refrigerator. Spread half of the cream over the cookie base in the springform pan and smooth it out. Place the second cookie base, baking paper facing up, on top of the cream and carefully peel off the baking paper. Spread the remaining cream over the base and smooth it out. Return the springform pan to the refrigerator until the fruit mixture has almost cooled but has not yet set. Carefully pour the fruit mixture over the cream and return the springform pan to the refrigerator for at least 5 hours. Before serving, spread the shaved chocolate or desiccated coconut over the fruit mixture. Finally, carefully remove the edge of the springform pan.