Vanilla mousse cake with coconut and chocolate sticks

Ingredients for 14 servings:

• 150 g rusks (coconut rusks)
• 125 g butter
• 2 packs of cream powder for vanilla mousse, 60 g each
• 400 ml milk
• 250 g cream quark, natural, extra creamy (40% fat)
• 12 pieces of confectionery (chocolate sticks) of your choice

Instructions

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

First, for the base, place a sheet of baking paper on a cake plate and place the closed ring of a 26 cm springform pan on top. Next, place the rusks in a freezer bag and seal tightly. Roll over the rusks with a rolling pin and finely crush them. Melt the butter in a saucepan and stir in the rusk crumbs. Pour the crumb mixture into the ring and press down evenly. For the cream, prepare both packets of vanilla mousse and 400 ml of milk according to the package instructions. Then stir in the cream quark, spread the mixture over the pastry base, and make indentations with a spoon. Finally, chill the cake for about 3 hours or overnight. Before serving, loosen and remove the baking paper and the edge of the springform pan with a cake lifter. Garnish the cake with the chocolate sticks (with mint filling, plain chocolate, or hollow, it doesn’t matter which shape you like).