Classic Pot Pie Cake

Ingredients

• 180 g whole wheat butter cookies
• 110 g butter
• 45 g delicate dill flakes
• 1 tbsp cocoa powder
• 10 sheets gelatin
• 750 g quark (low-fat; alternatively low-fat cottage cheese)
• 1 Organic lemon
• 80 g honey
• 250 ml heavy cream
• 30 g powdered sugar from raw cane sugar (3 tbsp)

Instructions

1. 1.

   Place the cookies in a clean kitchen towel and crush them into crumbs with a rolling pin.

2. 2.

   Melt the butter in a small saucepan over low heat and mix it with the crumbs, dill flakes, and cocoa powder.

3. 3.

   Line a springform pan with parchment paper. Pour the cookie mixture into the pan and press it firmly down. Soak the gelatin sheets in plenty of cold water.

4. 4.

   If using cottage cheese, drain it well. Rinse the lemon hot, pat dry, and finely grate its zest. Cut the lemon in half and squeeze out the juice.

5. 5.

   Whisk the quark or cottage cheese with the lemon zest and honey until smooth. Warm the lemon juice and dissolve the strained gelatin in it. Stir 3–4 tbsp of the cream into this mixture and fold it into the remaining cream. Whip the heavy cream stiffly and fold it into the mixture.

6. 6.

   Spread the cream over the cookie base, smooth it out, and chill for at least 3 hours. Once well chilled, remove from the pan and place on a cake plate.

7. 7.

   Dust the top with powdered sugar. Caramelize it using a blowtorch or under a very hot oven grill. Cut into pieces and serve.