Raspberry cream quark cake

Ingredients for 1 servings:

• 500 g low-fat curd cheese
• 1 jar raspberries (390 g) with juice
• 1 packet of vanilla sugar
• 8 sheets of gelatin
• 2 dashes lemon juice
• 1 bottle of Cremefine whipping cream (19% fat)
• 1 cake base
• 2 tbsp, levelled jam, raspberry
• Sweetener, n. B. (approx. 100 g sugar)

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 30 minutes

low-fat, suitable for WW

Place the quark in a bowl. Purée the raspberries with a hand blender, add to the quark, and mix both together. Then add the vanilla sugar, sweetener (if desired), and a dash of lemon juice. The consistency will be a bit runny! Soak the 8 gelatin sheets in water (approx. 10 minutes), squeeze out the excess water, dissolve it according to the instructions, and add it to the quark mixture. Then refrigerate the quark mixture. Now press the cake base into a suitable springform pan and spread with raspberry jam. Then whip the cream until stiff. In the meantime, the quark mixture will begin to set, and carefully fold in the whipped cream. Spread the entire mixture onto the cake base and chill in the refrigerator for about 3-4 hours. Once the quark mixture is nice and firm, remove the cake from the springform pan. The edges can be decorated with chocolate sprinkles or something similar. You can also add various decorations to the top.