Milk slice cake with strawberries

Ingredients for 1 servings:

• 100 g butter or margarine
• 250 g oat biscuits
• 10 milk slices
• 600 g strawberries
• 2 sachets of Gelatinefix, 15 g each
• 500 g whipped cream
• 500 g quark with 20% fat
• 1 tsp vanilla paste
• 1 bag of sugar with tonka bean zest, as desired
• 80 g sugar
• 4 chocolate bars (Yogurette)
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours 30 minutes; Total time approx. 5 hours 30 minutes

without baking, for a 26 cm springform pan

Melt the butter and let it cool slightly. Finely crumble the biscuits and mix with the melted butter. Line the bottom of a 26 cm springform pan with baking paper and lightly grease the sides. Pour the crumbs into the pan and press them down to form a flat base. Chill for at least 30 minutes. Remove the base from the pan and place a cake ring around it. Cut approximately 7 Milchschnitten into 6 strips each and place them upright, close together, on the inside edge of the pan. Cover the base with approximately 500 g of strawberries, leaving a few for decoration. Purée and strain approximately 100 g of strawberries. Whip the whipped cream until stiff peaks form. Mix the strawberry purée with the quark and vanilla paste and mix until smooth. Add the gelatin fix and mix with a mixer for 1 minute according to the package instructions. Fold in the cream. Finally, stir in the tonka bean and sugar. Spread one-third of the cream on the strawberries. Cut the remaining Milchschnitte into cubes and arrange them on top of the cream. Cover with the remaining cream and spread evenly. Refrigerate for at least 4 hours. Decorate the cake with strawberries and chopped Yogurette bars.