Cheese and cream cake

Ingredients for 1 servings:

• 100 g corn, ground
• 50 g brown rice, ground
• 50 g amaranth, ground OR
• 200 g flour
• 1 pinch of salt
• 70 g cane sugar
• ½ lemon(s) , (zest)
• 120 g butter
• 3 tbsp water
• 250 ml milk
• 100 g cane sugar
• 1 pinch of salt
• 1 lemon(s) , (zest)
• 8 sheets of gelatin
• 250 g sweet cream, up to 500 g
• 500 g quark (low-fat quark)
• ½ cup powdered sugar, OR
• 25 g chocolate, bitter 70%, grated (almond mill)

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

gluten-free + egg-free

For the base, knead/stir together all the ingredients except the water. This usually results in crumbs. To combine these into a cohesive dough, add another 3-5 tbsp of water. Form into a ball, roll in baking paper and let rest in the fridge for 120 minutes. Line a 26 cm ring tin with baking paper. Remove the base of the tin with the baking paper, place the dough on it, cover with a layer of baking paper, press the dough into shape with the ball of your hand or a rolling pin, put the base with the two layers of baking paper into the tin, level the dough again, possibly also the edges, remove the top layer of paper, place the tin in a cold oven at approx. 150°C fan/convection oven for approx. 30 minutes until light brown, or bake in a preheated oven at 190°C on the middle rack for 8-12 minutes. Let cool. For the cream cheese, bring the milk to the boil with the sugar, salt and lemon zest, stirring constantly. Remove from heat. Dissolve the gelatine according to the instructions and stir into the milk. Chill the milk. Whip the cream until stiff. When the milk begins to solidify, stir in the quark and whipped cream. Pour the quark cream onto the cooled cake base and smooth it down. Sprinkle with grated chocolate, if desired. Or, once cooled, sprinkle with sifted icing sugar, if desired. Place in the refrigerator to set, then remove the tin and baking paper. Alterations: Mix fresh or frozen berries or cherries into the quark cream. Thaw the frozen berries/cherries until they are well distributed in the quark cream; wash the fresh fruit, drain well, and let stand for a few minutes, sprinkled with a little sugar. If using berries/cherries, only use 0.25-0.5 lemon zest.