Ingredients for approx. 12 pieces:
3 sheets gelatine
150 g ladyfingers
100 ml boiled coffee
250 g low-fat quark
250 g mascarpone
200 g sugar
50 ml freshly squeezed orange juice
1 bottle of butter vanilla flavoring
200 g rhubarb
1 packet red fruit jelly powder ( for 500 ml liquid; for cooking;
raspberry flavor)
350 ml strawberry juice
Strawberry blossoms and daisies for decoration
Preparation:
1. Soak gelatin in cold water. Cover a springform pan (24 cm diameter) with 100 g of ladyfingers (break into smaller pieces if necessary) and sprinkle with coffee.
drizzle.
2. Carefully mix curd cheese, mascarpone, 100 g sugar, orange juice and vanilla aroma. Squeeze gelatine, dissolve lukewarm. Stir 2 tablespoons of the cream into the gelatine. Stir the mixed gelatine quickly into the remaining cream, spread on the ladyfingers and refrigerate for at least 1 hour.
3. In the meantime, clean and wash the rhubarb and cut into small pieces. Stir together the red beetroot powder, 100 g sugar and 250 ml juice until smooth. Add remaining juice and bring the rhubarb to the boil. Add the mixed powder while stirring continuously and bring to the boil.
4. Allow the rhubarb compote to cool slightly and spread over the mascarpone cream. Refrigerate again for at least 1 hour.
5. Remove the cake from the springform pan. Sprinkle with remaining crumbled ladyfingers. Decorate lavishly with flowers of daisies and strawberries.
Preparation time approx. 40 minutes (without waiting time).
Nutritional values per piece approx.:
Calories: 251
joules: 1045
Protein: 6,1 g
Fat: 9,3 g
Carbohydrates: 34 g
(FoodCentrale by ddp images)
