Fresh quark crispy cake with melon

Ingredients for 1 servings:

• 100 g chocolate (milk)
• 100 g dark chocolate
• 200 g muesli (crunchy muesli)
• 1 small melon(s), approx. 600 g (Galia melon)
• 1 can mandarin(s), drained weight 175 g
• 1 pack of cream stiffener and 1 pack of quark-cream cake aid
• 500 g quark, low-fat
• 250 ml whipped cream or Cremefine

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

No-bake cake

Break the chocolate bars into small pieces and melt them in a water bath over low heat. Mix the muesli with the melted chocolate and use teaspoons to form 12 small “chocolate crossies.” Let them cool on a piece of baking paper. Pour the remaining chocolate-muesli mixture into a 26cm springform pan (greased or lined with baking paper) as a cake base and press down firmly. Refrigerate both for at least 30 minutes. While the base is cooling, quarter and deseed the melon. Cut the flesh from the rind and dice three melon quarters. Cut the remaining quarter into wedges for decoration. Drain the tangerines in a sieve and collect the juice. Make up the collected juice to 500 ml with water. Stir the cake mix with the quark and juice until creamy. Whip the cream with the cream stiffener and fold it into the cream along with the melon cubes and 2/3 of the mandarins. Spread the finished cream on the cake base and chill for at least 4 hours. Decorate the chilled cake with melon slices, mandarins, and the chocolate crosses.