John Myers
Ingredients for 8 servings:
- 100 g ladyfingers, crushed
- 75 g margarine or butter
- 250 ml cream
- 250 ml milk
- 120 ml syrup (strawberry bar syrup)
- 1 pack of cream powder (Galetta vanilla)
- 250 g low-fat curd cheese
- 1 bar of chocolate (Yogurette strawberry flavor, 8 bars)
- 1 pack of cake glaze (strawberry flavor)
- 200 ml water
- possibly chocolate coating
- possibly cream
- possibly almond flakes
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 5 minutes; Total time approx. 3 hours 25 minutes
quick, no baking, simple ingredients
Melt the margarine in a saucepan and add the sponge fingers. Pour the mixture into an 18cm or 20cm springform pan. Allow the base to cool. Cut 2 chocolate bars into 4 equal pieces each and set aside for decoration. Chop the remaining bars into small pieces. Place the cream, milk, and 70ml strawberry bar syrup in a bowl. Add the cream powder. First mix everything on the lowest speed, then on the highest speed for about 1 minute. Carefully add the quark. Finally, fold in the chopped chocolate. Spread the mixture over the cooled base. Place the cake in the refrigerator for a while. Place 200ml water and 50ml bar syrup in a small saucepan, mix with the cake glaze powder, and prepare the cake according to the package instructions, but without the sugar. Spread the glaze over the cake (not all of it, it’s probably too much). Place the cake in the refrigerator for 2 hours and decorate with almond flakes and dollops of cream, if desired. Place a piece of Yogurette on each dot. For a 26cm springform pan, simply double the amount of ingredients! It also tastes great with baked sponge cake! A little tip: Before adding the cream to the base, spread it with chocolate coating!
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