Tropic – Quark Cake

Ingredients for 1 servings:

• 200 g ladyfingers
• 150 g butter, melted
• 12 sheets of white gelatin
• 500 g low-fat curd cheese
• 6 tbsp sugar
• 250 ml juice (mango-passion fruit smoothie)
• 300 g cream
• 200 ml juice (mango passion fruit nectar)
• 1 pack of cake glaze, clear

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

without baking!

Crush the sponge cakes in a food processor (or divide them into two portions and place them in a freezer bag and crumble with a rolling pin) and mix with the melted butter. Place in a 26 cm springform pan, lined with baking paper, and press down firmly. Chill. Soften the gelatine according to the instructions and let it swell. Mix the quark with the smoothie and about 4 tablespoons of sugar until smooth (sweeten to taste, depending on the smoothie). Squeeze out the gelatine and dissolve it. Stir a little of the quark mixture into the gelatine, then thoroughly stir everything into the remaining quark cream. Chill in the fridge for about 15 minutes. Whip the cream until stiff and fold it into the quark mixture when it begins to set. Spread the cream over the cake base and chill for 4 hours. Bring the nectar, cake glaze powder, and 2 tablespoons of sugar to a boil in a small saucepan, stirring continuously, then let it cool slightly. Spread it over the cake. Chill for at least another 60 minutes. You can easily change the flavor of the cake by using a smoothie or juice with other fruits. If you like, you can also bake a sponge cake base.