Delicious, light plum cake

Ingredients for 1 servings:

• 170 g biscuit(s), wholemeal
• 70 g butter, semi-skimmed
• 400 g plum(s), ripe
• 250 g low-fat yogurt, drain the whey
• 250 g low-fat curd cheese
• 100 g cream
• 4 sheets of gelatin
• 1 tbsp sugar
• some plums
• 3 tbsp muesli (crunchy muesli, possibly chocolate)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Refrigerator cake with plums

Place a sheet of baking paper on the bottom of a 26 cm springform pan and clamp it tightly with the rim of the pan. Place the whole-wheat biscuits in a freezer bag and crumble them with a rolling pin. Knead the crumbs well with the butter. Pour the mixture into the springform pan, spread it evenly with a spoon, and press it down. Chill the base. Rinse, pit, and finely chop the plums (reserve a few for garnishing). Mix the yogurt, quark, and sugar. Prepare the gelatin according to the package instructions and stir the warm, liquid gelatin into the quark mixture. Stir vigorously for a while longer to prevent the gelatin from clumping, then chill. Once the mixture thickens, whip the cream until stiff peaks form and fold it in. Fold the plum cubes into 2/3 of the cream, pour it into the pan and smooth it down. Spread the remaining quark cream over the top. Refrigerate the cake for 1-2 hours. Then remove the springform pan and lift the cake onto a cake plate. Arrange the remaining plum slices decoratively on the cake surface, then sprinkle the muesli over the cake.