Cheese-banana cake without a base

Ingredients for 1 servings:

• 500 g banana(s), peeled approx. 4 pieces
• 1 lemon(s), peel, juice and flesh
• 230 g sugar (raw cane sugar)
• 1 pinch of salt
• 1,000 g quark 0.5%
• 200 g cream cheese, 4%
• 200 ml schnapps (fruit brandy)
• 10 tbsp corn, ground
• 1 tsp coriander, ground
• 2 cardamom pods, ground
• 200 g ground almonds
• 8 almonds, bitter, ground
• possibly chocolate sprinkles

Instructions

Working time approx. 30 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 30 minutes

gluten-free, egg-free

Baking paper for a 26 cm springform pan. Place the bananas in the mixing bowl and stir. Add 1 lemon, the zest, juice, and flesh. Add the cheese and stir well, along with about half of the fruit brandy. Mix the dry ingredients and slowly add them, along with the remaining fruit brandy, and stir on medium speed for 3-5 minutes. Pour the mixture into a 26 cm springform pan lined with baking paper. Shake gently until the batter has settled. Sprinkle with chocolate sprinkles, if desired. Place in a cold oven and bake at approximately 130°C (convection oven) for about 90 minutes. Place on the second rack from the bottom on the oven rack. Leave in the turned-off oven for 60 minutes. Turn out onto a wire rack or cake stand, remove the baking paper, and let cool, ideally overnight. I don’t use baking powder; the cake is far too moist to be of any use. My own recipe.