200 g whole wheat butter cookies (or regular butter cookies)
120 g butter (melted)
500 g low-fat quark
500 g double cream cream cheese
2 packets vanilla sugar
1 tbsp lemon zest
100 g sugar
8 sheets gelatin ((beef gelatin or agar-agar also works, please adjust the amount according to the package instructions
1 can apricot(s)
dark chocolate (melted)
Instructions
1. Crush the butter cookies into fine crumbs.
2. Mix the cookie crumbs with the melted butter.
3. Line a springform pan (20 to 24 cm) or a pan with a removable bottom with baking paper.
4. Press the butter-cookie mixture firmly into the prepared pan.
5. Place the pan in the fridge for a few minutes to let the butter harden.
6. Stir together the double-cream cream cheese, the low-fat quark (a fresh curd cheese), the vanilla sugar, the sugar, and the grated lemon zest until smooth.
7. Soak the gelatin leaves in cold water for a few minutes.
8. Squeeze out the soaked gelatin leaf well.
9. Melt the gelatin over very low heat in a pot or over a hot water bath.
10. Mix the melted gelatin with a small portion of the cream cheese mixture.
11. Stir this gelatin-cream cheese mixture into the remaining quark-cream cheese base.
12. Spread the filling evenly over the cookie base.
13. Refrigerate the cake for at least 4 hours or overnight to set.
14. Place the apricot halves on top of the set cake.
15. Sprinkle the apricots with some chocolate.
Nutrition per serving
kcal: 505
Protein: 17 g · Fett/Fat: 32 g · Carbs: 40 g
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