Quark-melon cake

Ingredients for 1 servings:

• 125 g butter
• 225 g waffles (ice cream cones)
• 7 sheets of white gelatin
• 500 g quark (20% or 40% fat, no low-fat quark!)
• 100 g sugar
• 90 ml orange juice
• e.g. lemon juice
• 450 g yogurt (whole milk, 3.5% fat)
• e.g. melon(s) (watermelon)
• e.g. honeydew melon(s)

Instructions

Working time approx. 45 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 45 minutes

Melt the butter in a saucepan. Meanwhile, finely crumble the ice cream cones, preferably in a freezer bag using a rolling pin. Line the bottom of a 26 cm springform pan with baking paper (or simply grease it, although baking paper works better in this case). Mix the cookie crumbs with the butter and press into the springform pan to form a cookie base. Refrigerate. Soak the gelatin in water according to the package instructions. Mix the quark, sugar, orange juice, yogurt, and a little lemon juice (to taste) until smooth. Squeeze out the gelatin and dissolve it in a saucepan. Now first add about 5 tablespoons of the quark cream to the gelatin and then stir everything into the remaining quark cream. Spread the cream over the cookie base, smooth it out, and refrigerate for 12 hours, preferably overnight. Use a melon baller to cut one yellow and one red ball out of each cake slice and decorate the cake with them. Note: Please do this last step just before serving, as the melons still release a lot of water, making everything very runny! Tip: You can sprinkle some sugar on the quark cream before placing the melon balls on the cake for an extra sweet touch.