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🍰 Crunchy Plum Cake with Quark Cream

174 kcal · 30 min · 4 servings

Ingredients

• 80 g dark chocolate (min. 70% cocoa content)
• 50 g cornflakes (unsweetened)
• 8 sheets red gelatin
• 500 g plums
• 1 sprig rosemary
• 60 g liquid honey (4 tbsp)
• 200 ml red grape juice
• 250 g low-fat quark
• 100 g yogurt (1.5% fat)

Instructions

1. 1. Roughly chop the chocolate.
2. 2. Place the chocolate pieces in a bowl.
3. 3. Melt the chocolate using a warm water bath or in the microwave.
4. 4. Roughly crumble the cornflakes.
5. 5. Add the cornflakes to the melted chocolate.
6. 6. Stir until all cornflakes are completely coated with chocolate.
7. 7. Line the bottom of a small springform pan (18 cm diameter) with baking paper.
8. 8. Transfer the chocolate-cornflake mixture into the pan.
9. 9. Spread the mixture evenly across the bottom of the pan.
10. 10. Allow the chocolate to cool completely and set.
11. 11. Soak the gelatin in cold water.
12. 12. Wash the plums thoroughly.
13. 13. Halve the plums and remove the pits.
14. 14. Cut the plums into small pieces.
15. 15. Wash the rosemary.
16. 16. Shake the rosemary dry.
17. 17. Place the plums, rosemary, honey, and grape juice in a pot.
18. 18. Bring the mixture to a boil.
19. 19. Reduce the heat to low.
20. 20. Cook the plums until they are soft.
21. 21. Let the plum mixture cool down slightly.
22. 22. Remove the rosemary sprigs from the mixture.
23. 23. Squeeze the soaked gelatin well.
24. 24. Add the gelatin to the still warm plums.
25. 25. Stir until the gelatin has completely dissolved.
26. 26. Puree the mixture roughly with a hand blender.
27. 27. Let the plum puree cool completely.
28. 28. Beat the quark and yogurt until creamy using a hand mixer.
29. 29. Take two-thirds of the cooled plum puree.
30. 30. Mix the plum puree with the quark-yogurt mixture.
31. 31. Spread the plum-quark cream over the chocolate base.
32. 32. Add the remaining plum puree on top.
33. 33. Smooth both layers evenly.
34. 34. Create a marble pattern in the cake using a fork.
35. 35. Chill the cake in the refrigerator for about 4 hours.

Nutrition per serving

• kcal: 174
• Protein: 8 g · Fett/Fat: 4 g · Carbs: 25 g