Red and white pot cake

Ingredients for 1 servings:

• 200 g biscuits, butter biscuits (maybe a few with chocolate)
• 100 g butter
• 1 jar sour cherries, approx. 700 grams
• 70 ml cherry juice (from sour cherry jar)
• 4 sheets of gelatin
• 250 g quark, 20% (cottage cheese)
• 180 g yogurt (cherry)
• 100 g sugar
• 1 lemon(s), the juice
• 8 sheets of gelatin
• 500 g cream substitute (Rama Cremefine for whipping or whipped cream)

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Refrigerator cake with curd cheese and cherries

Crumble 2/3 of the biscuits and knead with the softened butter. Line a 26cm springform pan with baking paper and press the mixture firmly into the pan. Chill for about 30 minutes. Puree the drained, pitted cherries with 70ml of the juice. Whisk the curd cheese, yogurt, sugar, and lemon juice until well combined. Soak 8 gelatine leaves in cold water, then dissolve the squeezed gelatine with a little water (about 3 tbsp.) while stirring over heat (but do not boil). Add to the curd cheese and yogurt mixture and mix well. Fold in the stiffly whipped cream and spread over the crumb mixture. Soak 4 gelatine leaves, then dissolve the squeezed gelatine in the hot cherry juice and stir into the pureed cherry mixture. Spread this spoonful by spoonful over the curd cream, then spread both mixtures together with a spoon to create a decorative pattern. Chill overnight. Remove from the mold and place the remaining roughly crumbled biscuits into the edge.