Peel the rhubarb and reduce to compote with 3 tablespoons of sugar - set aside, crumble the bisquit and mix well with the melted butter. Press on a cake plate with a cake ring as a base.

Mix quark, Philadelphia, cremefine, vanilla sugar, 1pk bourbon vanilla sugar, 70ml maple syrup and 1/3 of the rhubarb compote to a homogeneous mass. Stir in 2 packs of Gelatinefix well. Whip the cream until stiff and fold into the mixture. Spread on the crumb base.

Mix the remaining rhubarb compote well with 2Pk Gelatinefix and spread over the quark cream mixture. Spread the desiccated coconut on top.

4 Halve roughly the same size strawberries and set aside. Cut the remaining strawberries into flakes and marinate with 2 tablespoons of maple syrup. Place over the desiccated coconut. Bring the cake topping with water, 1 tablespoon maple syrup and lemon juice to the boil according to the instructions and pour over the strawberries. Garnish with half the strawberries and the almonds. -----------Enjoy your meal------------------