Pink marshmallow cake

Ingredients for 1 servings:

• 200 g marshmallow(s)
• 2 packs of chocolate cookies, 225 g each
• 100 g butter, soft
• 1 pack of low-fat curd cheese, 500 g
• 1 packet of vanilla sugar
• some lemon flavor
• 1 pack of cream, approx. 200 g
• 1 pack of cream stiffener
• 1 gr. jar sour cherries, approx. 450 g drained weight
• Chocolate shavings
• Fat for the mold

Instructions

Working time approx. 1 hour; Rest time approx. 2 hours; Cooking/baking time approx. 1 minute; Total time approx. 3 hours 1 minute

A gourmet dream with quark and cherries, for a 28 x 18 cm dish, without baking

Crumble the chocolate cookies in a food processor or a plastic bag, then mix with the softened butter and press into a greased cake pan. I used a rectangular pan measuring 28 x 18 cm. Drain the cherries in a sieve. Mix the low-fat quark with the vanilla sugar and a few dashes of lemon flavoring. Whip the cream with the cream stabilizer until stiff peaks form. Melt the marshmallows in a microwave for about 1 minute at 600 watts until almost liquid. Then, using a mixer, mix the quark with the melted marshmallows and fold in the whipped cream. Spread about half of the cherries on the cake base and then spread the marshmallow mixture on top. Decorate with marshmallows, cherries, cookie crumbs, and chocolate shavings, as desired. Refrigerate for about 2 hours to set, then serve.