Cheese and cream cake with nougat

Ingredients for 1 servings:

• 180 g rusks or crunchy muesli
• 200 g nougat (nut nougat)
• 20 g butter
• 6 sheets of gelatin
• 750 g low-fat curd cheese
• 100 ml milk
• 50 g sugar
• 250 g whipped cream, cold
• 100 g nougat (nut nougat)
• 1 tbsp cocoa powder, unsweetened
• 75 g sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Place a sheet of baking paper on a cake plate and place the closed rim of a 26 cm springform pan on top. Place the rusks or crunchy muesli in a freezer bag. Seal the bag tightly and finely crumble the rusks with a rolling pin. Melt the nougat with butter in a saucepan over low heat in a double boiler, add to the rusk crumbs in a bowl and mix well. Pour the mixture into the rim of the springform pan and press evenly with a tablespoon to form a flat base. Refrigerate the base for at least 20 minutes. Soften the gelatin according to the package instructions. Mix the quark with the milk and sugar in a bowl. Dissolve the gelatin. First mix 4 tablespoons of the quark mixture with the gelatin, then stir into the remaining quark mixture. Whip the cream until stiff peaks and fold in. Stir the remaining nougat in a small saucepan over a double boiler until smooth and let cool. Halve the quark cream. Stir the nougat and cocoa powder into one half, and stir the sugar into the other half. Spread the dark cream on the base, then spread the light cream on top and use a fork to spiral through it to create a marbled surface. Tap the tin on the work surface several times to smooth the surface. Place the cake in the refrigerator for about 3 hours. Use a cake lifter to loosen the cake from the baking paper and pull the baking paper away from under the base. Loosen and remove the rim of the springform pan with a knife. Place the cake in the refrigerator until ready to serve. Dust the outer edge of the cake with cocoa powder (or sprinkle with some granola).