John Myers
Ingredients for 4 servings:
- 130 g amaretti biscuits
- 60 g ground almonds
- 60 g butter, melted
- 60 g chocolate shavings
- 400 g cream cheese
- 250 g low-fat curd cheese
- 200 g cream
- 200 g sugar
- 2 tbsp lemon juice
- 1 pinch of salt
- 2 packs of jelly (woodruff flavor)
- 10 tbsp water
- 200 g strawberries
Instructions
Working time approx. 35 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 40 minutes
Crumble the amaretti biscuits in a freezer bag with a rolling pin or chop them in a food processor. Add the ground almonds and chocolate. Add the melted butter and pour the mixture into a springform pan lined with baking paper. Bake at 175°C for 5 minutes. Mix the cream cheese and quark with the sugar, then add the lemon juice and whipped cream. Mix the jelly with about 10 tablespoons of water and heat until the jelly is completely dissolved. Stir a spoonful of the cream cheese mixture into the jelly to ensure it reaches the same temperature. Then stir the jelly into the remaining cream cheese mixture. Refrigerate until it begins to set slightly, then spread it over the base and decorate with the hulled strawberries. Refrigerate the cake for about 2 hours.
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