Cream Cheese Strawberry Cake

Ingredients

• 150 g ladyfingers
• 100 g white couverture chocolate
• 50 g butter
• 350 g strawberries
• 1 Organic lemon
• 200 g cream cheese (low-fat, at least 50% fat in milk)
• 500 g Low-fat quark
• 60 g raw cane sugar powdered
• 20 ml orange juice
• 2 g agar-agar
• 100 ml whipping cream

Instructions

1. 1.

   Place ladyfingers on a clean kitchen towel and crush them roughly with a rolling pin. Roughly chop the chocolate and melt it with the butter over a hot water bath. Mix in the crushed biscuits and pour into a springform pan. Spread evenly and chill.

2. 2.

   Wash, trim, pat dry, and cube the strawberries. Rinse the lemon under hot water, pat dry; grate its zest finely and squeeze out the juice.

3. 3.

   Whisk together cream cheese, quark, lemon juice and zest, powdered sugar, and orange juice until smooth. In a small pot, combine agar-agar with whipping cream, bring to a boil and simmer for 1 minute. Let it cool slightly, then gradually add the cream cheese mixture while stirring.

4. 4.

   Spread the cream cheese filling over the biscuit base, smoothing it out. Chill in the refrigerator for at least 3 hours.