Danish Christmas cake

Ingredients for 1 servings:

• 300 g speculatius biscuits
• 150 g butter
• 8 sheets of gelatin
• 500 g mascarpone
• 500 g low-fat curd cheese
• 3 tbsp honey
• 2 tbsp cinnamon
• 200 g sugar
• 400 g whipped cream, possibly with cream stiffener
• 3 meringues

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Place the speculatius biscuits in a plastic bag and crumble with a rolling pin. Knead with the soft butter. Place a cake ring or springform pan on a cake plate, press the biscuit butter mixture into the base, and chill. Soak the gelatin in cold water for about 5 minutes. Mix together the mascarpone, quark, honey, cinnamon, and sugar. Dissolve the dripping wet gelatin over low heat and carefully mix into the mascarpone cream. Whip 200g of cream until stiff and stir in. Spread the cream on the cake base and leave to set overnight (it’s best to add a little cream stabilizer to the cream). Whip the remaining cream until stiff. Remove the cake from the ring and spread the whipped cream all over it. Crumble the meringue over the top.