Melt butter, put ice cream wafers in a freezer bag and crumble with a cake roll. Mix butter and crumbs, spread on the bottom of a springform pan (26 cm Ø) and press firmly. Place the mould in a cool place. Soak gelatine in cold water. Wash the currants and, except for 12 small panicles, strip the berries from the panicles, puree them and pass through a sieve. Mix the soured milk, quark, currant puree and sugar.
Squeeze the gelatine and dissolve. Stir in 3 tablespoons of the cream, then stir into the remaining cream. Whip the cream until stiff and fold in. Fill the cream into the springform pan and chill for about 3 hours. Cut the cake into 12 pieces and decorate with currants and waffle rolls
3 hours waiting time