Small Strawberry Amarettini Cake

Ingredients for 1 servings:

• 80 g biscuits (Amarettini crumbled)
• 60 g butter
• 360 g strawberries
• 5 sheets of gelatin
• 1 lime(s), untreated (peel and juice)
• 125 g quark
• ½ vanilla pod(s)
• 50 g powdered sugar
• 250 g yogurt
• 200 ml whipped cream
• 1 tbsp pistachios, chopped
• 1 lime(s)
• 100 ml whipped cream

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

very refreshing, for a small springform pan

Line a small springform pan (18 cm) with baking paper. Melt the butter and mix it with the amaretti crumbs. Spread the mixture onto the bottom of the pan and press down (I use a potato masher for this). Chill the pan. Wash and hull the strawberries. Set aside about 10 good-sized strawberries for garnishing. Cut the rest into pieces and spread them on the bottom. Soak the gelatin in cold water. Wash the lime in hot water, dry it, zest it, and squeeze out the juice. Mix both with the vanilla pulp, quark, yogurt, and powdered sugar until smooth. Squeeze out the gelatin and melt it according to the package instructions. I do this in the microwave while watching closely; it’s quick! Mix 3 tablespoons of cream with the dissolved gelatin, then fold it into the remaining cream. Whip the cream until stiff peaks form and fold it in. Then pour the cream into the prepared springform pan and let it set in the refrigerator for at least 3 hours. Whip the cream until stiff and decorate the small cake with tufts. Place a strawberry on each tuft and sprinkle with pistachios in the middle.