Smoothie cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Chop the chocolate and melt over a warm water bath. Mash the cornflakes with your hands in a bowl. Mix chocolate and cornflakes. Grease a springform pan (approx. 26 cm Ø). Line the edge of the tin with a strip of baking paper. Put the cornflakes mixture into the tin, spread it out and press it down to a smooth base. Place the tin in a cool place.

2. 2

   For the smoothies berries, sort, wash and clean. Soak gelatine in cold water. Peel bananas. Puree half the bananas and 150 g blueberries. Puree the remaining bananas and strawberries.

3. 3

   Wash lemon hot, grate dry, grate peel thinly, halve fruit and squeeze juice. Mix quark, sugar, lemon juice and rind. Squeeze the gelatine and dissolve warm. Add 2 tbsp. quark mixture to the gelatine and stir until smooth. Stir the mixed gelatine into the rest of the quark mixture.

4. 4

   Halve the mass. Mix 1 half each with strawberry smoothie and blueberry smoothie. Whip cream until stiff and fold half of the cream into each cream. Put the creams one after the other into the prepared baking tin and smooth them down. Chill for at least 4 hours, preferably overnight. Remove the cake from the tin, remove baking paper and spread the remaining blueberries on the cake.

Nutrition Facts

KCAL
290 kcal

CARBS
35 g

FATS
10 g

PROTEINS
12 g