Philadelphia Fit Cake

Ingredients for 1 servings:

• 250 g muesli (crunchy muesli), plain, variety of your choice
• 60 g coconut oil, melted
• 50 g maple syrup
• 250 ml cream
• 2 tbsp xylitol (sugar substitute)
• 250 g quark
• 400 g reduced-fat cream cheese, e.g., Philadelphia Balance
• 2 tbsp lemon juice
• 50 g maple syrup
• 5 sheets of gelatin
• 35 g coconut oil
• n. B. Berries, fresh

Instructions

Working time approx. 25 minutes; Rest time approx. 4 minutes; Total time approx. 29 minutes

Line the bottom of a springform pan with baking paper. For the base, break up the granola. This works in a food processor or in a freezer bag with a rolling pin. Mix the crumbled granola with the coconut oil and maple syrup and spread on the bottom of the springform pan. Press down firmly and refrigerate the pan until ready to use. Whip the chilled cream with the xylitol until stiff peaks form. Mix the quark, cream cheese, lemon juice and maple syrup until creamy, then stir in the lemon juice. Fold in the whipped cream. Soak the gelatin leaves in cold water for five minutes. Then squeeze out the excess water and add them to a pan with the coconut oil. Heat gently until the gelatin and coconut oil dissolve. Stir in two tablespoons of the cream cheese mixture, then quickly fold the entire gelatin and coconut oil mixture into the cream cheese mixture. Spread the cream filling over the crispy base and refrigerate the cake for at least four hours to set. To serve, remove the rim of the pan and place the cake on a plate. Garnish with fruit, if desired, and serve.