Buckwheat slices in apple-banana cream

Ingredients for 8 servings:

• 1 ½ cup(s) buckwheat, whole (approx. 200 g)
• 3 cup(s) water, boiling
• 100 g fig(s), up to 200 g, dried
• 70 g almonds
• 2 eggs, separated
• 1 tbsp quark (low-fat quark)
• 1 tbsp beet syrup
• ½ tsp ground cinnamon
• 2 pinch(s) cloves, ground
• 400 g banana(s), peeled
• 300 g yogurt
• 200 ml milk
• 50 g sweet cream
• 2 lemon(s) – grated peel
• 1 lemon(s), the juice
• 2 pinch(s) vanilla powder (bourbon)
• 500 g apples, grated
• possibly coconut oil, unhydrogenated for the mold
• 2 pinches of salt

Instructions

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

gluten-free

Add buckwheat to boiling water, reduce heat to low until the water level is in the buckwheat, turn off heat, let it swell for about 10 minutes, until all the water has been absorbed and it will then be nice and grainy. Cut the figs into small cubes, chop half of the almonds medium-coarsely and mix both. Slice the remaining almonds. Preheat the oven to 180 degrees C. Mix the egg yolks with the quark, the sugar beet syrup and the spices + 1 pinch of salt. Then fold into the buckwheat with the fig mixture. Beat the egg whites + 1 pinch of salt until stiff and fold in. Line a baking tray with baking paper, spread the almond flakes on it, and smooth the batter on top. Bake in the middle of the oven for about 50 minutes, until the surface feels slightly firm. Puree the bananas with the yogurt, milk, cream, lemon zest + 1 pinch of salt and vanilla. Season to taste with lemon juice. Grate the apples into the cream and mix in. Cut the dough into squares and serve with the apple-banana cream.