Summary

Ingredients

For the ground:

• 4 slices black or wholemeal bread, approx. 200 g
• 1 tablespoon honey
• 60 g butter
• Butter for the mold
• 1 handful nuts, e.g. walnuts, pecans, cashew nuts
• salt

For the cream:

• 300 g cream cheese your choice
• 250 g quark
• 100 g sour cream or crème fraîche
• 20 g instant elatin
• salt and pepper

For decoration:

• radishes
• chives

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Instructions

1. For the bottom, finely crumble the bread and chop the nuts. Roast the nuts in a pan without fat until they are fragrant. Remove the pan from the plate so that the nuts don`t burn, stir in the butter and honey, add a little salt and the bread and mix everything well. Firmly press the bread mixture into a 20 cm diameter springform pan and chill.
2. For the cream, stir the sour cream, cream cheese and quark until smooth, seasoning with salt and pepper to taste. Stir in the gelatine and immediately spread the cream on the cooled base. Let it steep in the refrigerator for a few hours, preferably overnight.
3. Before serving, remove the edge of the pan and add z. Garnish with chives and radishes.