Refrigerator cake quark-cream-raspberry

Ingredients for 1 servings:

• 1 package of whole-grain butter cookies
• 1 package of butter biscuits with dark chocolate coating
• 125 g butter
• 350 g low-fat curd cheese
• 300 g whipped cream
• 3 tbsp, heaped cane sugar
• 7 packets of vanilla sugar
• 1 tbsp vanilla extract
• 1 ½ packs of Gelatinefix
• 1 pinch of lemon zest
• 1 bowl of frozen raspberries
• 1 tsp agave syrup

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

no baking, easy to prepare

Line the bottom of a classic, round springform pan with parchment paper, seal, and set aside. Crumble the two cookie packets, one by one, into a freezer bag using a rolling pin and tip them together in a bowl. Melt the butter in the microwave, in a double boiler, or on the stovetop, then add it to the cookie crumbs and mix well. Pour the cookie-butter mixture into the springform pan and press it firmly onto the bottom and sides. The edges should be about 4-5 cm high. Once everything is firmly pressed down, place the pan in the freezer for two hours. Mix all of the quark with the vanilla extract, four packets of vanilla sugar, the raw sugar, and the lemon zest. Let it rest for another two hours, then the raw sugar will dissolve well. In a small saucepan, simmer the frozen raspberries and agave syrup for 30 minutes until thickened, then set aside. After the base has chilled for two hours, whip the cream with the remaining three packets of vanilla sugar until stiff peaks form. In a separate bowl, mix the 1.5 sachets of Gelatin Fix with 12 tablespoons of warm water. Take the reserved quark and stir well again so that the sugar is completely dissolved. Carefully fold in the cream until a smooth mixture forms. Add the gelatin and mix well. Now pour the entire mixture onto the frozen base of the springform pan and smooth it out. Add the raspberry mixture in small drops evenly on top and spread it evenly or draw patterns into it. The mixture will still be very runny. Leave the cake in the refrigerator overnight, then it will become pleasantly firm. Enjoy the next day.