For the bottom, crumble the shortbread biscuits (many break them roughly by hand and then put the biscuits in a freezer bag and then crumble them with a piece of corrugated wood) - works very well by hand. Then add the coconut oil, which is semi-solid at room temperature, and knead both (I do it by hand, but of course you can also use a food processor).
Then cover a springform pan (diameter 24 - 26 cm) with baking paper and close the ring. Spread the dough mixture on the baking paper and press firmly. It is ideal if you push something up on the edge. The edge does not need to be greased. Then place the springform pan in the refrigerator for 20-30 minutes so that the base becomes firm.
For the topping, put the fruits (700 g, fresh or thawed frozen berries, e.g. currants, raspberries, blackberries or a mixture) in a mixer with the water and mix or mix well in a saucepan with a hand blender. Then transfer to a larger saucepan. Add coconut blossom sugar or another sweetener (xylitol, stevia, normal sugar - adjust the amount according to the sweetness), the desiccated coconut (4 tablespoons), clove powder, cinnamon and agar-agar and stir well. Then bring the mixture to a boil and let it cook properly for a short time.
Take the pot off the stove and let it cool down. Stir every now and then and wait until it`s cool enough to start to gel. Then stir in the yogurt and low-fat quark.
In the meantime, take the springform pan out of the refrigerator, open the ring and place the cake base / cake base on a plate. As soon as the topping is ready, quickly pour it onto the base with a spoon and distribute it. Finally, more fruits (100 g) and desiccated coconut (1 - 2 teaspoons) can be spread on the cake. Press the fruits down a little. Put the cake back in the refrigerator for about 30 minutes. Finished!
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