Cream cheese cake on black bread and nut base

Ingredients for 1 servings:

• 4 slices of black bread or wholemeal bread, approx. 200 g
• 1 tbsp honey
• 60 g butter
• Butter for the mold
• 1 handful of nuts, e.g. walnuts, pecans, cashews
• Salt
• 300 g cream cheese of your choice
• 250 g quark
• 100 g sour cream or crème fraîche
• 20 g instant gelatin
• salt and pepper
• e.g. radishes
• e.g. chives

Instructions

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

savory refrigerator cake for brunch, dinner or party

For the base, finely crumble the bread and chop the nuts. Roast the nuts in a pan without any fat until fragrant. Remove the pan from the heat to prevent the nuts from burning, stir in the butter and honey, add a little salt and the bread, and mix everything well. Press the bread mixture firmly into a 20 cm springform pan and refrigerate. For the cream, mix the sour cream, cream cheese, and quark until smooth, seasoning with salt and pepper to taste. Stir in the gelatine and immediately spread the cream on the cooled base. Leave to set in the refrigerator for a few hours, or overnight if desired. Before serving, remove the edge of the pan and garnish as desired, e.g. with chives and radishes.