INGREDIENTS

For the base:
360 g cocoa butter biscuits
125 g butter

For the 1st layer:
500 g of quark
100 g of sugar
6 slices of gelatine
1 lemon
1 pinch of salt

For the 2nd layer:
250 ml whipped cream with 30% fat content
500 g strawberries
180 g sour cream
50 g sugar
6 slices of gelatine
1/2 teaspoon vanilla extract

PREPARATION

Prepare all the ingredients. Neither the cake base nor the cream requires complicated ingredients.
Crumble the butter biscuits, mix with melted butter and press the mixture into a springform pan or other baking pan lined with baking paper with your fingers. Place in the fridge.
The pan should be lined with baking paper so that the cake pieces can be easily removed.
Now prepare the first filling. To do this, pour a little cold water over the gelatine so that it is more or less covered and leave to swell for 10 minutes. Then heat it up so that it dissolves. Sweeten the quark and add a pinch of salt. Stir in the zest
and juice of a lemon. Finally, mix the seasoned quark with the gelatine. First mix the gelatine with a spoonful of quark before mixing it with the rest. Put
the cream on the cake base and leave to set in the fridge or freezer.
Beat the cream until stiff and mix with sour cream. Stir in the sugar, vanilla extract and the gelatine soaked according to the instructions on the packet. Finally, add the chopped strawberries. Pour the strawberry cream onto the quark layer and leave the cake to set in the fridge.