“Wilde Sau” cake, without baking

Ingredients

For the ground:

Approx. 150 g cocoa biscuits (e.g. from Leibniz or Wikana)

120g butter

For the cream:

600 g quark

300 ml whipped cream

For the chocolate icing:

150 ml whipped cream

200 g cooking chocolate

Candy chocolate

preparation

1. First grind the cocoa cookies into powder in the stand mixer and add melted butter. Mix everything into a homogeneous mass and spread on the baking paper-lined base of the cake tin.

Spread evenly and refrigerate until the cream is ready.

2. Next, stir the cream until stiff and add the quark.

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