for 12 portions

Base

100 g	date, finely chopped
75 g	walnut kernels, finely chopped
75 g	coconut flakes
50 g	butter, melted, left to cool
100 g	figs, thinly sliced

Quark mousse

400 g	half-fat quark
50 g	sugar
4 tbsp	liquid honey
1 tbsp	lime juice
4 leaf	gelatine, soaked for approx. 5 mins in cold water, drained
2 tbsp	water, boiling
2 dl	full cream, beaten until stiff
150 g	figs, sliced

Glaze

2 tbsp	lime juice
1 tbsp	liquid honey

How it's done

Base

Mix the dates, nuts, coconut flakes and butter, transfer to the prepared tin, press down firmly. Spread the figs over the base, cover and chill for approx. 30 mins.

Quark mousse

In a bowl, combine the quark with the sugar, honey and lime juice. Dissolve the gelatine in water, stir in 2 tbsp of the quark mixture and immediately stir into the remaining mixture. Carefully fold the whipped cream into the mixture. Spread the mixture over the base, cover and chill for approx. 30 mins. Arrange the figs on top of the mousse, cover and chill for approx. 4 hrs.

Glaze

Combine the lime juice and honey, drizzle over the cake, cut into slices.

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