Cream cheese cake with wild berries

Ingredients for 1 servings:

• 200 g butter biscuits
• 120 g butter
• ½ tsp vanilla paste
• 80 g powdered sugar
• 250 g low-fat curd cheese
• 250 g cream cheese, 40% fat
• 200 ml cream
• ½ lemon(s)
• 4 sheets of gelatin
• 250 g wild berries
• 1 tbsp powdered sugar

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

without baking, for 8 pieces

Crush the butter biscuits (use a blender, mortar, or rolling pin). Melt the butter and mix with the biscuit crumbs and vanilla paste. Place an 18 cm cake ring on a flat surface and line it with baking paper. Spread the biscuit mixture into it and press the base and edges firmly into place. Set aside and let cool. Squeeze a lemon and mix the juice with the powdered sugar and quark until smooth. Soak the gelatine in cold water according to the package instructions, then squeeze out the excess water. Carefully melt it in a small saucepan and then mix it with a tablespoon of the quark mixture. Gradually add 3 more tablespoons, mixing well each time, and then stir into the remaining quark mixture. Whip the cream until stiff peaks form and fold into the quark mixture. Pour the filling onto the prepared base. Set aside a few berries for decoration. Purée the remaining berries with the powdered sugar. Then pass it through a fine sieve. Spread a couple of spoonfuls of the sauce over the cake and mix/fold in lightly. Chill the cake for a few hours. Carefully remove the cake from the pan. Loosen the edges with a knife if necessary. (Caution: it will crumble easily!) Decorate with the berries and serve with the remaining sauce.