Cheese and Cream Cake II

Ingredients for 1 servings:

• 50 g corn, ground
• 50 g brown rice, ground
• 50 g amaranth, ground
• 1 pinch of salt
• 70 g cane sugar
• 120 g butter
• 3 tbsp water, possibly more
• 250 ml milk
• 100 g cane sugar
• 1 pinch of salt
• 1 lemon(s) – zest
• 11 sheets of gelatin
• 500 g sweet cream
• 500 g quark (low-fat quark)
• 100 g quark (low-fat quark)
• 100 g sweet cream, approx.
• 2 tsp cane sugar
• 1 pinch of salt
• 2 tsp cocoa powder, not instant
• gelatin

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

gluten-free + egg-free + own recipe

For the base, knead/stir together all ingredients except the water. This usually results in crumbs. To combine them into a cohesive dough, add another 3-5 tbsp of water. Line a 26 cm ring tin with baking paper. Remove the base with the baking paper, place the dough on top, cover with a layer of baking paper, and press the dough into place with the ball of your hand or a rolling pin. Place the base with the two layers of baking paper into the tin, level the dough again, and press down an edge if necessary. Leave to rest in the refrigerator for 60-120 minutes. Remove the top layer of paper and bake in a cold oven at approx. 150°C (fan oven) for approx. 30 minutes until light brown, or bake in a preheated oven at 190°C (center rack) for 8-12 minutes on the middle rack. Allow to cool. For the cream cheese, bring the milk, sugar, salt, and lemon zest to a boil, stirring constantly. Remove from the heat. Dissolve the gelatine according to the instructions and stir into the milk. Chill the milk. Whip the cream until stiff. When the milk begins to solidify, stir in the quark and whipped cream. Pour the quark cream onto the cooled cake base and spread evenly. Topping: Whisk 100g of low-fat quark with the cream until creamy, stir in 1-2 tsp of cocoa, sugar, and salt, plus about 2-3 tbsp of dissolved, cooled gelatine. Pour the cocoa mass all over the quark cream and stir in in a spiral shape with a fork, then spread the rest on top. Refrigerate to set, remove the tin and baking paper.