Puffed Rice Cherry Cake

Ingredients

• 400 g puffed rice (with dark chocolate)
• 1 tbsp Coconut oil
• 350 g blackcurrants (drained weight, jar)
• 2 tbsp Cornstarch
• 450 g whipping cream
• 1 packet gelatin powder
• 1 pinch Vanilla powder
• 50 g raw cane sugar
• 100 g Mascarpone
• 150 g low‑fat quark

Instructions

1. 1.

   Set aside 6 chocolate rice wafers for decoration. Break the rest into small pieces and heat over a hot water bath until the chocolate melts. Add 1 tbsp coconut oil and mix well. Grease a springform pan if needed, pour in the chocolate rice mixture, smooth the surface, and chill for about an hour.

2. 2.

   Drain the blackcurrants in a sieve, catching the juice. Whisk cornstarch with 4 tbsp cherry juice until smooth. Bring 150 ml of the juice to a boil, stir in the starch, and cook until thickened. Remove from heat, fold in the blackcurrants, and let cool.

3. 3.

   Beat the cream with gelatin powder and sugar until stiff peaks form. Mix mascarpone with quark until smooth, then fold in two thirds of the whipped cream. Spread one third of the mascarpone mixture evenly over the base, chill for 20 minutes. Then spread the cooled cherry mixture on top, followed by the remaining mascarpone cream. Smooth the cake surface and decorate with a pastry ring.

4. 4.

   Fill the remaining cream into a piping bag with a large round tip, pipe 12 dollops onto the cake, and refrigerate for about two hours. For serving, halve the leftover chocolate rice wafers and press one piece into each cream dollop.