Ingredients
for 12 pieces
170 g butter biscuits
130g butter
8 sheets of gelatin
110g sugar
500 g low- fat quark
250 g cream
1 vanilla bean or vanilla extract
1 ORGANIC lemon
300g strawberries
50g sugar
1 tbsp cornstarch
nB whipped cream, fresh strawberries
Instructions
Crumble the cookies finely (in a food processor or with a rolling pin). Melt the butter and mix well with the biscuit crumbs. Line the bottom of the springform pan with baking paper and press the biscuit mixture onto it well. Refrigerate.
Soak the gelatine in cold water and stir the quark with the sugar, vanilla pod pulp and lemon zest until smooth.
Beat the cream until stiff and fold in carefully. Dissolve the gelatine according to the package instructions and stir into the cream.
Spread the cream on the biscuit base and chill the cake for at least 4 hours (better overnight). Then cut into 12 pieces and enjoy.
Puree the strawberries with the sugar and lemon juice, put them in a small saucepan and bring to the boil. Mix the starch with 2
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