preparation
This is how it works: 1. First put the butter biscuits in a freezer bag and crumble them finely with a paper towel. Melt the butter and grate the chocolate. Knead the butter with the biscuit crumbs. Knead in the chocolate. Place the edge of the springform pan (24 – 26 cm Ø) on an even cake plate.
. Press in the biscuit-butter crumbs as a base until smooth. chill for about 25 minutes. Soak the gelatine in cold water. Mix together the quark, mascarpone, lemon juice, sugar and vanilla sugar. Squeeze out and dissolve the gelatine. Stir in 3-4 tablespoons of quark cream, then stir into the quark-mascarpone cream.
3. Now whip the cream until stiff and stir into the cream. Now put the cream on the cake base and refrigerate for 2-3 hours and let it set. Wash, trim and halve the strawberries. Put the strawberries on the cream. Warm the strawberry jelly and drizzle over the strawberries with a spoon. let it solidify
Bon appetit
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