Cinnamon mascarpone cream cake

Ingredients for 1 servings:

• 200 g speculatius biscuits
• 100 g butter, soft
• 6 sheets of white gelatin
• 500 g mascarpone
• 500 g low-fat curd cheese
• 4 tbsp honey
• 2 tbsp cinnamon powder
• 200 g sugar
• 500 ml whipped cream
• 1 tsp cocoa powder for sprinkling
• 3 meringues, crumbled

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Place the speculatius biscuits in a freezer bag and crush them into fine crumbs using a rolling pin. Knead the crumbs with soft fat. Place a 26 cm diameter springform pan on a cake plate, press the speculatius biscuit mixture evenly into the pan, and refrigerate. For the cream, soak the gelatine in cold water. Mix together the mascarpone, low-fat quark, honey, cinnamon, and sugar. Dissolve the dripping wet gelatine over low heat and stir into the mascarpone cream. Whip half of the cream until stiff and stir in. Spread the mascarpone cream over the cake base and refrigerate overnight. Remove the cake from the springform pan. To decorate, whip the remaining cream until stiff and spread it on top. Arrange the crumbled meringues on top and dust with cocoa powder.