Lemon quark mousse on biscuit crumb base

Ingredients for 1 servings:

• 150 g butter biscuits
• 100 g butter
• 70 g almonds, ground
• 8 sheets of gelatin
• 200 g cream cheese
• 500 g quark
• 100g lemon curd
• 150 g powdered sugar
• 20 g vanilla sugar
• 400 ml whipped cream

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours 20 minutes; Total time approx. 4 hours 50 minutes

12 pieces of delicious quark mousse cake

Crumble the biscuits in a food processor. Melt the butter and mix both with the almonds. Press the mixture directly onto a cake plate to form the base and place a 28 cm springform pan around it. The springform pan can be smaller, but this will make the mousse taller. In this case, reduce the biscuit base. Soak the gelatin in cold water for 10 minutes. Meanwhile, mix the cream cheese, quark, lemon curd, powdered sugar, and vanilla sugar. Squeeze out the gelatin lightly, warm it in a saucepan until it melts, then add a tablespoon of quark mousse and fold the gelatin mixture into the remaining cream. Refrigerate the quark mousse for 15-20 minutes. Whip the cream until stiff and fold it into the quark mousse. Pour the mousse onto the crumb base and smooth it down. Refrigerate the cake for at least 4 hours. Remove the cake from the pan and garnish as desired. Cut into 12 slices.