Maxi King Dessert

Ingredients for 20 servings:

• 400 g sponge fingers without sugar crust
• 250 g butter
• 2 kg low-fat curd cheese
• 1.2 liters of cream or e.g. Cremefine for whipping
• possibly cream stiffener
• 200 g sugar
• 4 packets of vanilla sugar
• ½ tube(s) vanilla paste
• ½ bottle of vanilla extract
• 200 g milk chocolate coating
• some milk
• 200 g hazelnut brittle
• 2 bottles of caramel sauce
• n. B. Confectionery, e.g. Maxi King, Pingui, Milchschnitte, Giotto for decoration

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Crush the sponge fingers in a freezer bag using a rolling pin. Melt the butter in a saucepan, add the breadcrumbs, and mix well. Transfer the mixture to the desired dish, press down firmly, and refrigerate. Mix the quark, sugar, vanilla sugar, vanilla paste, and vanilla extract with a dash of milk until creamy. Whip 800 ml of cream (with cream stiffener if desired) until stiff and fold into the quark mixture. Pour the cream into the dish and smooth it out. Spread the caramel sauce on top and return the dish to the refrigerator. Melt the milk chocolate in a bain-marie and stir in the remaining cream (preferably at room temperature). If necessary, return the dish to the bain-marie again. Pour the chocolate over the caramel sauce and return the dish to the refrigerator for a few hours. Finally, sprinkle with the hazelnut brittle and decorate with Pingui, Maxi King, Giotto, and Milchschnitte.