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This strawberry cake is particularly suitable for healthy coffee drinking. It contains no industrial sugar and can even be made without any sugar at all. The cake is full of protein and is therefore also a delicious reward after intensive sports sessions. Thanks to the fish gelatine used, it is free from beef or pork gelatine and ensures a sliceable end result. The cake requires no baking time and is therefore ready in no time at all.

And this is how it works:

Ingredients:

• 150 g butter biscuits (sugar-reduced or sugar-free)
• 60 g butter
• 500 g low-fat quark
• 150 g cream cheese
• 50 g erythritol or agave syrup
• 20 g fish gelatine (4 tsp)
• 400 g fresh strawberries

Base:

1. Line the base of a 20 cm springform tin with cling film.
2. Crush the shortbread biscuits into fine crumbs in a bag.
3. Heat the butter briefly in the microwave until it is liquid.
4. Mix the butter with the biscuit crumbs and pour into the springform tin. 5. Press the biscuit base down firmly and place the springform tin in the freezer for a short time.

Cream:

1. Meanwhile, mix the low-fat quark, cream cheese and erythritol in a bowl.
2. Wash the strawberries and cut them into quarters.
3. Stir 15 g of the gelatine into approx. 50 ml of hot water until everything has a liquid consistency.
4. If it becomes too thick, heat the gelatine briefly in the microwave until it has dissolved.
5. Pour the gelatine into the cream, stirring constantly, and spread it over the cake base.
6. Press a few pieces of strawberry into the cream and spread the rest on top. Optional: Mix 5 g of gelatine with a little hot water and pour it over the cake as a glaze.
7. After 3-4 hours in the fridge, the healthy cake is ready to slice!