Ginger – Cottage Cheese Cake Qorako`l

Ingredients for 1 servings:

• 7 eggs
• 800 g cottage cheese
• 2 pinches of salt
• 250 g cane sugar
• 40 g ginger, finely weighed
• 200 g ground almonds
• 8 tbsp buckwheat, ground
• 1 tbsp coriander, ground
• 4 cl rum, 54%

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / own recipe

Separate 7 eggs, beat egg whites with a pinch of salt until stiff. Mix all other ingredients together, folding in the stiff egg whites so that no egg whites are visible outside the batter, as otherwise they will become too dark when baked. Pour into a springform pan lined with baking paper. Bake in a cold oven at 150°C (convection oven) for approx. 70 minutes. Preheat to approx. 170-180°C (conventional oven) using conventional heat and bake for approx. 50-60 minutes. Note: The cake looks a little different; the cottage cheese is still visible, and the ginger and coriander add a very interesting flavor. Unfortunately, the rum is lost—well, you can’t have everything. The cake cracked a little, but didn’t collapse as much as usual. While it was still almost warm, it was no problem to cut into, and eating it was impossible. Even without cream, it was a poem.