Pineapple muesli cake

Ingredients for 1 servings:

• 200 g muesli, unsweetened (fruit muesli)
• 100 g butter, melted
• 50 g honey
• 1 can pineapple (360 g drained weight)
• 10 sheets of white gelatin
• 250 g quark (low-fat quark)
• 500 g sour milk, low-fat
• 100 g sugar
• 2 tbsp lemon juice
• 1 tsp lemon(s), the peel
• 6 tbsp pineapple juice, from the can
• 200 ml whipped cream
• Muesli, for sprinkling (fruit muesli)

Instructions

Working time approx. 50 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 50 minutes

For the base, lightly toast the muesli (crush it a little if necessary) in a pan without any fat, stirring occasionally. Stir in the butter and honey. Place a closed springform pan without a base (26cm) on a cake plate (with a doily). Pour the muesli mixture into the springform pan and press it down with a tablespoon. For the topping, drain the pineapple pieces well in a sieve, reserving the juice and measuring out 6 tablespoons. Soak the gelatin in cold water according to the package instructions. Mix the quark, sour cream, sugar, lemon juice, and zest well. Fold the pineapple pieces into the quark mixture, reserving a few pieces for garnishing. Heat the pineapple juice in a saucepan (do not boil). Squeeze out the gelatin lightly and dissolve it completely in the pineapple juice while stirring constantly. Mix 3 tablespoons of the pineapple-quark mixture with the gelatin, then mix with the remaining pineapple-quark mixture. Whip the cream until stiff peaks form and carefully fold in. Spread the pineapple, quark, and cream mixture onto the muesli base and spread evenly. Chill the cake for about 3 hours, then carefully loosen and remove the springform pan. Garnish the cake surface with the reserved pineapple pieces and sprinkle the center of the cake with muesli, if desired.