No-Bake Smoothie Cake

Ingredients for 1 servings:

• 200 g butter biscuits
• 150 g butter
• 17 sheets of gelatin
• 600 g cream cheese
• 250 g low-fat curd cheese
• 200 g sour cream
• 130 g sugar
• 1 packet of vanilla sugar
• 300 g whipped cream
• 1 can peach(s), drained weight 480 g
• 250 ml yellow fruit smoothie
• n. B. Fruit for decoration

Instructions

Working time approx. 35 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 35 minutes

For the base, melt the butter in a saucepan. Meanwhile, finely crumble the biscuits (I always use a freezer bag and a meat tenderizer for this). Mix both together well and press into a 26cm springform pan. Chill in the refrigerator for about 10 minutes. Meanwhile, for the cream, soak 8 sheets of gelatine in cold water. Mix the cream cheese, sour cream, quark, sugar, vanilla sugar, and 100g of the liquid cream until creamy. Squeeze out the gelatine and melt it in a saucepan over low heat. Then stir into the cream cheese mixture. Whip the remaining cream until stiff peaks form and fold it into the cream. Now pour everything onto the biscuit base and refrigerate for at least 3 hours. For the fruit mixture, drain the peaches well and blend them with the smoothie. Soak the remaining 9 sheets of gelatine in cold water, then squeeze out the excess water, melt them in a saucepan, and mix with the fruit puree. Now pour the fruit puree onto the cold cream cheese and return it to the refrigerator for at least 3 hours, or preferably overnight. Once everything has set, carefully loosen the springform pan (it’s best to run a warm knife or spatula along the edge). Then garnish with fruit as desired. I used nectarines and berries.