Cake with Rosehip Cream
- For the base
- 150 grams
- 100 grams
- For the topping
- 12 sheets
- 300 grams
- 400 grams
- 150 grams
- 2 tablespoons
- 60 grams
- 250 milliliters
For the base, place cookies in a freezer bag, crumble with a rolling pin and mix with butter. Line bottom of a springform pan with baking paper and press cookie mixture into pan.
For the topping, soften gelatin in cold water.
Mix quark with yogurt, sugar, lemon juice and jam until smooth. Dissolve gelatin in a saucepan over low heat and stir in 2 tablespoons of quark mixture. Pour back into quark mixture. Beat heavy cream until stiff and fold into mixture.
Spread mixture over base, smooth and refrigerate for about 4 hours.
Rinse rosehips, cut in half, remove stalks and seeds and combine in a saucepan with wine, sugar and lemon juice. Bring to a boil and simmer for about 20 minutes over medium heat. Remove rosehips from syrup and set aside.
Remove cake from pan, drizzle sides with rosehip syrup and decorate with grated chocolate. Drizzle top of cake with rosehip syrup as well and decorate with walnut halves and rosehips. Let decorations dry and then slice and serve.