No-bake strawberry cake

Ingredients for 1 servings:

• 200 g butter biscuits
• 150 g butter, liquid
• 300 g double cream cheese
• 300 g quark 40%
• 120 g sugar
• 200 ml cream
• 2 tbsp sugar
• 12 sheets of gelatin
• 500 g strawberries

Instructions

Working time approx. 1 hour 5 minutes; Rest time approx. 3 hours; Total time approx. 4 hours 5 minutes

super tasty and super quick, from a 28 cm springform pan

It’s best to put the cookies in a bag and crumble them with a spoon or your hands. Add the melted butter to the cookies and knead everything into a moist mixture. Line the bottom of a 28 cm springform pan with baking paper or decorative paper. Pour the mixture into the springform pan and press it into the bottom. Now refrigerate the base. Whip the cream until stiff peaks form, then add 2 tablespoons of sugar and whisk until stiff peaks form. Mix the quark, cream cheese, and 120 g sugar. Then fold in the stiff peaks. Soak the gelatin in water. Hull and chop the strawberries, reserving 5 for decoration. Fold the strawberry pieces into the quark mixture. Remove the soaked gelatin from the water and place it in a hot, empty saucepan. The gelatin will immediately melt; do not leave it on the stovetop; it must not boil. Now add a little of the quark mixture to the melted gelatin to adjust the temperature. Under no circumstances should you add the gelatin to the quark mixture without allowing the temperature to adjust. It will immediately start to clump. Once the temperature of the quark mixture and the gelatin is the same, stir the gelatin into the strawberry quark mixture. Spread the entire quark mixture over the biscuit base. Garnish the cake with the strawberries and refrigerate for at least 3 hours.