Small cream cakes

Ingredients for 5 servings:

• 125 g biscuit(s), e.g. B. Amarettini, sponge cake or shortbread cookies
• 125 g chocolate
• 400 ml cream
• 8 tbsp milk
• 75 g sugar
• 8 sheets of gelatin
• 250 g quark
• 1 packet of vanilla sugar
• some lemon peel
• 300 g raspberries, frozen
• 1 pack of cake glaze, red
• 3 tbsp, levelled sugar
• 250 ml liquid (half water, half apple juice)
• Oil for the cake rings

Instructions

Working time approx. 30 minutes; Rest time approx. 10 hours; Total time approx. 10 hours 30 minutes

five tartlets with chocolate base, refreshing quark cream and fruity raspberries

Oil the inside of five small cake rings (approx. 8 cm in diameter) and place on a cake plate. Crumble the biscuits and melt the chocolate. Then stir both together, divide them between the cake rings, and press them down firmly. Place the rings and the plate in the refrigerator to set. Soak the gelatin in cold water for 10 minutes, then squeeze it out. Mix the milk, vanilla sugar, sugar, and lemon zest together, warming it up and dissolving the gelatin in it. Let it cool slightly until a rim forms. Meanwhile, whip the cream until stiff peaks form, then mix the quark and gelatin mixture thoroughly, then fold in the whipped cream. Place in the cake rings and return to the refrigerator. When the mixture has set, about 5-6 hours later, top the cakes with the raspberries in a dome shape. Make a glaze from the juice, water, cake glaze powder, and sugar and pour it over the raspberries. Place back in the refrigerator to cool. To serve, remove the tart rim. To do this, turn a glass slightly smaller in diameter than the tart rim upside down, place the tart on top, and use the glass to push the tart out of the rim.