Quark – Cornflakes – Cake

Ingredients for 1 servings:

• 50 g palm fat (Palmin)
• 600 g chocolate
• 750 g cornflakes
• 500 g quark (low-fat quark)
• 200 g cream
• 1 pack of cream stiffener
• 1 packet of vanilla sugar
• 250 g double cream cheese
• 1 pack of strawberries
• 1 lemon(s), the juice
• 1 pack of ground gelatin (instant gelatin)

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

super easy and kids love such cake

Melt the Palmin and chocolate in a double boiler, then add the cornflakes. Stir well until all the cornflakes are coated in chocolate. Then take 12 heaping mounds and place them on baking paper – these will be used for decoration later. Pour the remaining mixture into a springform pan lined with baking paper, spread it out and press it down evenly. Refrigerate for about 2 hours. Mix the quark with the double cream cheese until smooth. Whip the cream with the cream stabilizer until stiff. Fold the cream into the quark mixture along with the ground gelatin (or alternatively, softened leaf gelatin) and the vanilla sugar. Season to taste with a dash of lemon juice. Spread the strawberries on the cold chocolate cornflake base and then add the quark mixture. Spread the remaining 12 chocolate flakes on the cake and decorate as desired. Refrigerate for another hour before serving.