No-bake vanilla cake

Ingredients for 1 servings:

• 350 g butter biscuits
• 200 g butter, mildly soured
• 3 tbsp, heaped cocoa
• 1 tbsp, levelled sugar
• 300 ml whole milk
• 250 g quark, 40% fat
• 200 g crème fraîche
• 2 large lemons, juice
• 1 tbsp, levelled sugar
• 300 ml sweet cream
• 1 bag(s) instant gelatin, white
• 2 packets of vanilla pudding powder
• 600 ml whole milk
• 2 tbsp, levelled sugar
• 300 ml sweet cream
• 1 pinch of white pepper, finely ground
• 200 ml sweet cream
• 2 tbsp, levelled vanilla sugar

Instructions

Working time approx. 1 hour 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 10 minutes; Total time approx. 4 hours 30 minutes

Ideal for wedding, family or anniversary celebrations, a classic, made from a tin, size approx. 25 x 35 cm, approx. 10 pieces

First, prepare the vanilla cream: Make a pudding from milk, sugar, pudding powder, and pepper, then let it cool. In another bowl, whip the sweet cream until stiff, stir into the cooled pudding, and refrigerate the cream. Now prepare the base: Crumble the butter biscuits and mix with the softened butter, cocoa, sugar, and milk. Spread this mixture on a baking tray (approx. 25 x 35 cm) and refrigerate the base as well. Now for the quark and cream mixture: Vigorously mix the quark, crème fraîche, sugar, lemon juice, and instant gelatin. In another bowl, whip the sweet cream until stiff and fold into the quark mixture. Spread this quark and cream mixture over the cocoa biscuit base. Spread the vanilla cream evenly on top of the quark cream as a third layer. For decoration: Add the vanilla sugar to the cream and whip. Fill a piping bag with this cream and decorate the top of the cake with your imagination to create a festive feast. Finally, refrigerate the cake for about 2-3 hours.