Lemon Quark Cake with White Chocolate

Serves 10

150g Arrowroot biscuits 80g butter

Salt

5 sheets gelatine

200ml cream

400g quark (20% fat) or cream

cheese

1 lemon, zest and juice

70g caster sugar

16g icing sugar

3 tbsp limoncello

1 bar white chocolate

To make the base, crumble the biscuits into small pieces. Wrap half of the biscuit crumbs in a tea towel and use a rolling pin to make very fine crumbs. Melt the butter in a heavy-based, medium-sized saucepan and add the biscuit pieces, biscuit crumbs and a pinch of salt. Mix until well coated in the butter.

Line the base of an 18cm springform tin with baking paper and secure the ring. Spread the biscuit mix evenly over the base and press down firmly. Chill in the fridge.

Soak the gelatine in a bowl of cold water for 10 minutes. Whip the cream in a bowl until peaks form and chill.

In a mixing bowl, mix the quark with the lemon zest, caster sugar and icing sugar until smooth. Place the lemon juice and limoncello in a small saucepan over a medium heat and gently warm – do not boil.

Squeeze out the gelatine and add to the saucepan, stirring until it dissolves. Stir in 4 tablespoons of the quark mix, then add the gelatine mix to the remaining quark in the bowl and stir together well to combine.

Chill for 15 minutes until the mixture starts to gel at the edges of the bowl.

Fold the whipped cream through the quark mixture. Spread the mixture over the prepared base and smooth off the top. Chill in the fridge for at least 6 hours.

Use a long knife to scrape 30g of curls from the white chocolate, making the curls as long as possible.

Run a sharp knife around the sides of the tin, open the ring and place the cake on a platter.

Decorate with the chocolate curls to serve.

“CAKES ARE HEALTHY, TOO. YOU JUST EAT A SMALL SLICE.”

MAGGIE BERRY