Tropicana Cream Cheese

Ingredients for 1 servings:

• 1 cake base (Viennese sponge cake base), light
• 1 can pineapple, diced
• 1 mango(s) or 2 peaches
• 1 pack of cake glaze, clear
• 500 g quark, low-fat
• 200 g sugar
• 2 cups of Cremefine
• 1 pack of gelatin, ground
• 100 g desiccated coconut
• Coconut milk

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

Divide the sponge cake into two layers. Place a cake ring around the bottom layer and sprinkle with 50g of desiccated coconut. Distribute the fruit evenly on top and secure with cake glaze (prepared according to the package instructions, but using the canned pineapple juice). Cool briefly in the refrigerator. Meanwhile, mix the quark with sugar, stir in the gelatin powder (according to the package instructions), whip the cream until stiff peaks form, and fold it into the quark. Spread two-thirds of the cream on top of the fruit, place the second layer on top, press down gently, and soak with Batida de Coco. Cover the cake with the remaining mixture and sprinkle the top with the remaining desiccated coconut. The cake should rest in the refrigerator for at least three hours before serving; it tastes best if left overnight. The cake still tastes delicious three days later!