Strawberry Crispy Cake

Ingredients for 1 servings:

• 12 biscuits (chocolate butter biscuits, dark), crumbled
• 75 g butter
• 200 ml cream
• 200 g low-fat curd cheese
• 100 g cream cheese
• 75 g sugar
• 2 packets of vanilla sugar
• 1 pack of cream stiffener
• 250 g strawberries
• some strawberries for garnishing
• some chocolate (bark chocolate) for garnishing

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

for an 18 cm springform pan

Melt the butter and mix with the crumbled chocolate butter cookies. Pour into an 18 cm springform pan, press firmly, and chill. Whip the cream with the cream stiffener and one packet of vanilla sugar until stiff. Mix the quark with the cream cheese, sugar, and the second packet of vanilla sugar and fold into the cream. Season with sugar, if desired. Dice the strawberries and fold them in. Spread the mixture over the cookie base and chill for at least one hour. Garnish with strawberries and chocolate chips.