Almond milk cake with rose water

Ingredients for 1 servings:

• 250 g flour
• 80 g sugar
• 1 m.-sized egg(s)
• 160 g butter
• 250 ml milk (almond milk, see preparation)
• ½ tsp cinnamon
• some rose water (available in Asian shops)
• 2 m.-sized eggs
• 4 tbsp cornstarch
• 250 g low-fat curd cheese
• ½ m.-sized lemon(s), the juice
• 100 g almond(s), ground
• 250 ml water
• 3 tbsp sugar
• Fat for the tart tin
• Breadcrumbs for the tart tin
• n. B. Whipped cream, whipped, for decoration
• some cinnamon for dusting

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 35 minutes; Total time approx. 12 hours 55 minutes

not too sweet desserts

Making the almond milk: Combine 100g of ground almonds, 3 tablespoons of sugar, and 250ml of water in a saucepan and bring to a boil. Remove from the heat and refrigerate overnight. The next day, strain the almond paste through a sieve and collect the liquid (milk). Use this to process the mixture according to the recipe instructions. Make a dough from the first four ingredients and refrigerate. Mix the almond milk with the cinnamon, 2 eggs, 250g of quark, lemon juice, and the cornstarch mixed with rose water. Grease a tart tin, sprinkle with breadcrumbs, and spread the dough into it. Prick several times with a fork. Pour the liquid quark mixture onto the dough and bake in a preheated oven at 200°C for about 35 minutes. Let it cool in the tin. Portion the cake, pipe a layer of whipped cream on top, and dust with a little cinnamon.