Rhubarb and strawberry cake on a biscuit base

Ingredients for 1 servings:

• 200 g biscuits (amaretti biscuits)
• 100 g butter
• 1 lemon(s), zest grated, juice squeezed
• 500 g rhubarb, cut diagonally into 2 cm pieces or diced
• 50 g sugar
• 500 g strawberries, halved or quartered
• 250 g cream cheese
• 300 g yogurt, Greek
• 250 g mascarpone
• 2 tbsp honey
• Cinnamon
• 80 g sugar
• 5 sheets of gelatin
• 1 pack of cake glaze

Instructions

Working time approx. 45 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 45 minutes

Lightly brush the cake plate with oil. Place a 26 cm springform pan on top. Place the amaretti biscuits in a large plastic bag, seal the bag, and finely crumble with a rolling pin. Knead the butter and biscuit crumbs well using the dough hook of a hand mixer. Spread the mixture on the cake plate in the springform pan and press down firmly with your hands. Chill the biscuit base for about 1 hour. Sauté the rhubarb with 4 tablespoons of lemon juice, sugar, and 100 ml of water for 5 minutes until soft, drain well(!) and let cool. Fold in the strawberries. Mix together the quark, yogurt, mascarpone, honey, cinnamon, lemon zest, and sugar. Soak the gelatin, squeeze out the excess liquid, and heat until dissolved. Mix with 3 tablespoons of the cream, then stir into the mixture and spread over the base. Place the fruit mixture on top. Cover with the glaze and chill for at least 6 hours.