Watermelon-raspberry-quark cake without sugar

Ingredients for 1 servings:

• 3 tbsp oat flakes
• 1 tbsp quinoa
• 1 tbsp low-fat curd cheese
• 100 ml milk
• 1 pinch of baking powder
• 1 handful of watermelon pulp
• 200 g low-fat curd cheese
• 4 sheets of vegetable gelatin
• 1 handful of raspberries, frozen

Instructions

Working time approx. 15 minutes; Rest time approx. 9 hours; Cooking/baking time approx. 10 minutes; Total time approx. 9 hours 25 minutes

Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit). Combine the oats, quinoa, 1 tablespoon of low-fat quark, milk, and baking powder. Lightly grease a small cake pan, pour in the batter, and bake for 10 minutes at 180 degrees Celsius (350 degrees Fahrenheit). Soak the plant-based gelatin in cold water for 5 minutes. Puree the watermelon and mix with the 200g of low-fat quark. Heat the gelatin, but do not let it boil, and stir it into the watermelon-low-fat quark mixture. Pour over the baked batter. Spread a handful of frozen raspberries on the cake and let the topping set overnight.