Christmas cake

Ingredients for 1 servings:

• 250 g spiced speculatius
• 100 g butter or margarine
• 8 sheets of white gelatin
• 500 g mascarpone
• 500 g low-fat curd cheese
• 4 tbsp honey
• 1 tbsp cinnamon powder
• 200 g sugar
• 250 ml whipped cream
• 1 tbsp cocoa powder

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

For the base, place the speculatius biscuits in a freezer bag, seal the bag, crush the biscuits with a rolling pin into fine crumbs, and place in a bowl. Melt the butter or margarine, let it cool slightly, add it to the crumbs, and mix well. Place a springform pan or cake ring (28 cm) on a cake plate. Press the speculatius mixture evenly into the base using the back of a wet spoon, then refrigerate. For the cream, soften the gelatine according to the package instructions. Mix together the mascarpone, quark, honey, cinnamon, and sugar. When the gelatine begins to thicken, fold the stiffly whipped cream into the gelatine. First add a little cream, then more and more. Then stir the cream into the mascarpone and quark mixture. Spread the cream over the base and smooth it down. Refrigerate the cake (ideally overnight). Before serving, remove the cake from the springform pan (cake ring) and dust with cocoa powder.