Quark cake without cream cheese and without baking

Ingredients for 1 servings:

• 300 g Christmas cookies or gingerbread, biscuits of all kinds, leftovers
• 125 g butter
• 200 g cream
• 500 g low-fat curd cheese
• 100 g sugar
• 1 packet of vanilla sugar
• 1 pack of cream stiffener
• 2 oranges, juice
• 50 ml apple juice or water
• 1 pack of jelly, lemon flavor

Instructions

Working time approx. 20 minutes; Rest period approx. 1 day; Total time approx. 1 day 20 minutes

Recycling leftovers

Finely chop the biscuits, gingerbread, cookies, sponge fingers (and maybe a little muesli, nuts, flakes), or whatever needs to be used up. If you want a thinner base, use a little less than 300g; if you want to get rid of a little more, use 350g; it’s better not to use more, otherwise the base will be too thick. If you like it crispier, leave larger chunks; if you prefer a finer crust, add fine flour. Melt the butter and mix it well with the biscuit crumbs in a 26cm springform pan, pressing it down firmly. In a small saucepan, combine one sachet of lemon jelly with 50ml of apple juice. In a bowl, whip the cream until not quite stiff (only about three-quarters full), stir in the sugar, cream stabilizer, and quark. Stir in the orange juice. Heat the jelly until lukewarm, stirring constantly, and stir it into the quark mixture. Spread the mixture onto the biscuit base and let the cake set in the refrigerator overnight. A very refreshing way to get rid of all leftovers (especially gingerbread houses).