Quark-banana cake without a base

Ingredients for 8 servings:

• 200 g banana(s), peeled
• 250 g cane sugar
• 1 bag of vanilla sugar (Bourbon)
• 2 pinches of salt
• 1 kg quark (low-fat quark)
• 10 tbsp corn or buckwheat, millet, spelt – whole grain ground.
• 150 g almond(s), sweet
• 12 almonds, bitter
• 100 g nuts (Brazil nut, walnut, hazelnut), ground
• 6 large eggs, separated
• 1 lemon(s), peel + juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

gluten-free, own recipe

Puree the bananas and mix all ingredients together except for the egg whites. Beat the egg whites with a pinch of salt until stiff peaks form. Carefully fold into the batter. Pour into a 28cm springform pan lined with baking paper. If you only use small eggs, a 26cm springform pan will do. Bake for approx. 80 minutes at 160°C without preheating, in the lowest oven rack, with an empty baking tray in (in case it overflows) and place directly above it on the oven rack. Otherwise, preheat for approx. 60 minutes at approx. 180°C with top and bottom heat. It will shrink slightly as it cools.