Quark (dry) – plum cake

Ingredients for 1 servings:

• 200 g flour, wholemeal rye flour OR
• 250 g Flour, wholemeal spelled flour
• 2 tsp, diluted baking powder / cream of tartar
• 1 pinch of salt
• 1 tbsp honey
• 100 g margarine, unhydrogenated / butter
• 2 tbsp rum, 54%
• 8 sheets of gelatin, 7 x 23 cm
• 1 kg quark (low-fat quark)
• 400 g plum(s), (soft, dried) chopped
• 200 g walnuts, roasted + ground
• 1 bag of vanilla sugar (Bourbon)
• 1 pinch of salt
• 200 g cane sugar
• 4 cl eggnog
• 1 tbsp spelt – whole grain, ground
• Sesame, unhulled

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

own recipe

Shortcrust pastry: Knead all ingredients together. Let the dough rest for 30 minutes (cold). Then roll it out and line a springform pan lined with baking paper, leaving a rim. Double the amount for one baking sheet. Filling: Prepare the gelatin according to the manufacturer’s instructions and let it cool. Mix together the low-fat quark and ground spelt, add the dissolved and almost cooled gelatin and stir in. Pour the quark mixture into the baking pan, onto the shortcrust pastry, smooth it down, and sprinkle with sesame seeds. Bake at 180°C (top/bottom heat) for about 30-40 minutes. Let stand overnight.