Wholemeal spelt raspberry curd cake

Ingredients for 1 servings:

• 4 eggs
• 2 tbsp agave syrup
• 2 tbsp water, lukewarm
• 2 tsp baking powder
• 100 g almonds, ground
• 100 g wholemeal spelt flour
• 250 g low-fat curd cheese
• 100 g powdered sugar
• 1 tbsp lemon juice
• 1 tsp vanilla sugar
• 250 g cream
• 6 sheets of gelatin
• 300 g raspberries, fresh
• 50 g powdered sugar, sifted
• 3 sheets of gelatin

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

My homemade whole-grain spelt raspberry curd cake is a healthier alternative and tastes delicious!

For a 24cm springform pan: Line the base with baking paper! DO NOT GREASE! Preheat oven to 180°C (top and bottom heat) for 10 minutes. Preparation for the wholemeal spelt cake base: Separate the eggs, beat the egg whites until stiff peaks form. Then beat the egg yolks, agave syrup, and water until frothy. Add the nuts, flour, and baking powder, then fold in the beaten egg whites. Pour everything into a 24cm springform pan and bake at 180°C (top and bottom heat) for about 15-20 minutes (test with a skewer). Allow to cool, then remove the springform pan. For the curd cream: Soak the gelatine in cold water for five minutes. Mix the low-fat curd cheese, powdered sugar, vanilla sugar, and lemon juice until smooth. Whip the cream until stiff peaks form, stir 1/3 of it into the quark cream, and fold in the remaining cream. Place a cake ring around the cake base, spread the quark cream evenly over the cake base, and refrigerate for about 3 hours. For the raspberry topping: Purée the fresh raspberries, then stir in the powdered sugar and warm gently. Prepare the gelatin according to the package instructions and adjust it with a chilling agent. Add it to the raspberry purée and mix well. Pour the mixture onto the quark cream and refrigerate for about 3 hours. Then carefully remove the cake ring and refrigerate again.