Nougat cheese cream cake

Ingredients for 1 servings:

• 180 g rusks
• 300 g nougat
• 20 g butter
• 6 sheets of white gelatin
• 750 g low-fat curd cheese
• 100 ml milk
• 125 g sugar
• 250 g whipped cream, well chilled
• 1 tbsp cocoa powder

Instructions

Working time approx. 35 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 35 minutes

Refrigerator cake without baking, for 16 pieces

Place a sheet of baking paper on a cake plate and place the closed rim of a 26 cm springform pan on top. For the base, place the rusks in a freezer bag. Seal the bag tightly and finely crumble the rusks using a rolling pin. Melt 200 g of nougat with the butter in a small saucepan over a double boiler, stirring continuously. Add to the rusk crumbs in a bowl and mix well. Pour the rusk mixture into the rim of the springform pan and press evenly into a flat base using a tablespoon. Refrigerate the base for at least 20 minutes. For the cheese mixture, soak the gelatine according to the package instructions. Mix the quark with the milk and 50 g of sugar in a bowl. Squeeze out the gelatine lightly and dissolve it in a small saucepan over low heat, stirring continuously. First mix about 4 tablespoons of the quark mixture with the dissolved gelatine, then stir into the remaining quark mixture. Whip the cream until stiff peaks form and fold in. Stir 100g of nougat in a small saucepan over a double boiler until smooth and allow to cool. Halve the quark cream. Stir the nougat and cocoa powder into one half, and stir 75g of sugar into the other half. Spread the dark cream on the base. Spread the light cream on top and use a fork to create a marbled surface. Tap the pan several times on the work surface to smooth the surface. Refrigerate the cake for about 3 hours. Use a cake lifter to loosen the cake from the baking paper and carefully pull the baking paper away from under the base. Carefully loosen and remove the rim of the springform pan with a knife. Refrigerate the cake until ready to serve. Dust the outer edge of the cake with cocoa powder just before serving. Tip: The cake can also be sprinkled with about 100g of melted nougat.