Applesauce and almond cake

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 100 g oat flakes, wholemeal
• 150 g almonds, sliced
• 100 ml whipped cream
• 12 sheets of white gelatin
• 1 small jar applesauce, 370 g
• 750 g quark
• 100 g sugar
• 300 ml whipped cream
• 50 g almonds, finely chopped
• 20 g sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

No-bake refrigerator cake, for 12 pieces

In a pan, lightly brown the butter, sugar, and oats while stirring, then stir in the almonds. Slowly add the cream. Heat the mixture while stirring until it begins to thicken. Place a 26 cm cake ring on a cake plate lined with a cake base. Spread the almond mixture into it and press it down to form a base. Chill the cake base. For the topping, soak the gelatine according to the package instructions. Mix 150 g of applesauce with the quark and sugar in a bowl. Squeeze out the soaked gelatine and dissolve it in a saucepan over low heat while stirring. Stir 3 tablespoons of gelatine into the remaining applesauce. Mix the remaining gelatine with the apple quark. Whip the cream until stiff and fold into the apple quark. Pour the cream onto the base and smooth it down. Fill a piping bag fitted with a small nozzle with the apple quark and pipe nests into the apple quark. Then, use a wooden skewer to swirl the applesauce across the surface to create a light marbled effect. Refrigerate the cake for about 3 hours. To garnish, lightly brown the almonds with sugar in a pan and let cool on a plate. Loosen and remove the cake ring. Sprinkle the sides and the surface of the cake with almonds, if desired.