Melon quark cake (diabetics)

Name: Melon quark cake (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 200 g Rusk; 120 g Butter; 6 sheets Gelatine; 750 g Low-fat curd; 250 g Mascarpone; 100 g Diabetic sweetness; 7-10 Tbsp grated peel of 1 untreated orange; 200 g Water and sugar melon; 2 TABLESPOONS Coconut flake; 1 Freezer bag

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

200 g Rusk
120 g Butter
6 sheets Gelatine
750 g Low-fat curd
250 g Mascarpone
100 g Diabetic sweetness
7-10 Tbsp grated peel of 1 untreated orange
200 g Water and sugar melon
2 TABLESPOONS Coconut flake
1 Freezer bag

Directions

1
Put the rusks in a freezer bag and crumble them coarsely with a cake roll. Melt butter. Mix the rusk crumbs and butter in a bowl. Place a springform pan rim (26 cm Ø) on a straight cake plate. Put the rusk-butter crumbs on the base and press them down evenly. Chill for about 30 minutes. In the meantime soak the gelatine in cold water.
2
Mix quark, mascarpone, diabetic sweetness and orange peel. Squeeze the gelatine and dissolve. Mix gelatine with 3 tablespoons of cream, stir into the remaining cream. Pour cream onto the base and chill for approx. 4 hours. Cut out melon balls with a ball cutter. Roll some in grated coconut. Serve the cake decorated with melon balls
3
Waiting time about 4 hours. / 2 BE