Kinder Pinguí cake with quark

Ingredients for 1 servings:

• 1 pack of sponge cake base, 3 layers, dark
• 9 chocolate bars (Kinder Pinguí) or house brands
• 600 ml whipped cream, well chilled
• 250 g quark
• 4 sheets of gelatin
• 2 packets of vanilla sugar
• 4 bananas
• 1 jar morello cherries
• Sweets of your choice (Smarties, fizzy pearls, chocolate letters,…) for decoration

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Drain the cherries from the jar into a sieve, reserving the juice. Slice the bananas. Mash all of the Kinder Pinguí (I use the house brand from the supermarket) with a fork (use an old one, as it might bend). Soak the gelatine leaves in cold water for about 10 minutes. Whip 400 ml of chilled heavy cream until stiff, then fold in the quark, the crushed Kinder Pinguí, and 1 packet of vanilla sugar. Heat water in a small saucepan. Place a heatproof bowl inside (be careful not to splash the water into the bowl). Squeeze out the soaked gelatine by hand and add it to the bowl. Stir with a fork until the gelatine is liquid. Gradually add 3 tablespoons of the Kinder Pinguí quark cream mixture to the bowl with the liquid gelatin and stir (if you pour the gelatin into the cold mixture, it will clump, so leveling is important!). Then pour this mixture into the remaining Kinder Pinguí quark cream mixture and stir. To layer the cake, place a cake layer in a round springform pan, lightly drizzle the reserved cherry juice over the base (this can be omitted), and top with half of the bananas and cherries. Spread half of the Kinder Pinguí quark cream mixture over the fruit and place a cake layer on top, pressing down lightly. Drizzle this cake layer with cherry juice again (this can be omitted), place the remaining bananas and cherries on top, spread the remaining Kinder Pinguí quark cream mixture over the top, place the third cake layer on top as a lid, and press down lightly again. Let the cake rest in the refrigerator for 30 minutes. Remove the cake from the refrigerator and carefully loosen the springform pan (cut along the edge with a knife if necessary). Whip 200 ml of chilled whipped cream until stiff, stir in 1 packet of vanilla sugar, and spread it all over the cake with a knife or spatula. Decorate as desired. Tip: You can also color the mixture with food coloring, use any fruit, and spread jam on the cake layers.