Strawberry Panna Cotta Cake

Ingredients for 1 servings:

• 200 g biscuits (chocolate cookies)
• 40 g butter, liquid
• 6 sheets of white gelatin
• 250 g low-fat curd cheese
• 100 g sugar
• 10 g vanilla sugar
• 500 ml whipped cream
• 500 g strawberries

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

With fine cookie base, can be prepared the day before, for 8 pieces

Place the cookies in a freezer bag and crush them into crumbs using a saucepan or rolling pin. Mix them with the melted butter in a bowl. Line the bottom of an 18 cm springform pan with baking paper. Pour the crumb mixture into the springform pan and press down lightly. Chill for 30 minutes. Soak the gelatin in cold water. Mix the quark, sugar, and vanilla sugar until smooth. Heat 100 ml of cream in a saucepan and remove from the heat. Squeeze out the gelatin well and dissolve it in the warm cream. Slowly stir in 150 ml of cold cream to equalize the temperature and prevent lumps from forming. Then gradually stir the lukewarm cream mixture into the quark mixture. Let cool for approx. 15 minutes. Meanwhile, hull the strawberries and halve 6-7 strawberries. Whip 250 ml of heavy cream until stiff peaks form and fold into the quark mixture. Spread approximately 1/3 of the quark cream over the crumb base in the springform pan. Place the halved strawberries on the edge of the springform pan, and the whole strawberries in the center of the cake. Spread the remaining quark cream over the top. Carefully spread some of the quark cream over the strawberries, ensuring it runs between the strawberries. Then smooth the surface evenly. The cake should be refrigerated for at least 3 hours. Tip: Of course, other berries can also be used, such as raspberries or blueberries.