Hell's Protein Berry Cake

Ingredients for 4 servings:

• 50 g butter
• 150 g cornflakes
• 1 sachet(s) gelatine, ground
• 500 g low-fat curd cheese
• 250 g light cream cheese
• 200 g low-fat yogurt
• ½ lemon(s), organic
• some sweetener or stevia
• some vanilla sugar or flavoring
• 1 sachet(s) gelatine, ground
• 500 g berries, fresh or frozen
• ½ lemon(s), organic
• some sweetener or stevia
• possibly juice or water with fruit syrup

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours 20 minutes; Total time approx. 4 hours 10 minutes

Quick protein cake without baking, with cornflakes, refreshing

Crush the cornflakes with a mixer or in a bag using a rolling pin, for example. Line a round springform pan with baking paper. Melt the butter in a saucepan (do not boil) and mix with the crushed cornflakes. Pour this mixture into the pan and press it firmly into the base. Refrigerate for about 10 minutes. The base should now be firm. For the filling, put the quark, cream cheese, yogurt, juice, and grated lemon zest in a bowl and mix well until smooth. Season to taste with vanilla and sweetener. Prepare the gelatin according to the package instructions (I use 1 sachet of gelatin = 4 gelatin leaves). Fold this into the quark mixture, mix well, and spread it into the springform pan. Return the cake to the refrigerator and let it cool for about 10 minutes. You’ll notice how much it has set on the surface. The longer you let it cool, the more cleanly the layers will be separated. For the topping, prepare the gelatin according to the package instructions. Thaw the fruit (reserving any thawing liquid) and mix with the gelatin. Sweeten to taste or add lemon juice. Fresh berries require a little extra juice to ensure the berries are nicely coated. Carefully spread over the set quark mixture and chill (approx. 3 hours). Protein 139 g Carbohydrates 239 g Fat 68 g