Ingredients:
2 cups of whipped cream
0.5 cup milk
1 packet of vanilla pudding powder without cooking
0.5 cup sugar
350 grams of semi-fat quark
Ladyfinger biscuits 40 pieces
1 cup milk to dip the cookies
Cocoa powder
Preparation:
First mix the whipping cream, milk, sugar and vanilla pudding powder (not the powder for cooking) into a firm cream in a bowl. Add the quark and continue mixing briefly.
Now pour the cream (set aside 3 tablespoons of the cream) into the greased mold and smooth it out. Next, dip the ladyfingers into the milk (for about 3 seconds) and “stick” them into the cream vertically up to the bottom along the length of the mold so that a continuous row is created. Repeat the process at some intervals.
Spread the reserved 3 tablespoons of cream on top so that the cookies are no longer visible.
Distribute the remaining cookies over the cake and sprinkle generously with cocoa powder.
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