Cheese – Mocha – Fruit Cake

Ingredients for 1 servings:

• 50 g corn, ground
• 50 g brown rice, ground
• 50 g amaranth, ground OR
• 150 g flour
• 20 g coffee beans, ground
• 1 pinch of salt
• 70 g cane sugar
• 120 g butter
• 3 tbsp rum 54% or water, optional more or less
• 250 ml milk
• 100 g cane sugar
• 1 pinch of salt
• ½ lemon(s) , (zest)
• 10 sheets of gelatin
• 20 g coffee beans, ground
• 800 g cottage cheese
• 400 g sour cream
• 250 g cherry(s), frozen
• possibly chocolate sprinkles

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free + egg-free + own recipe

For the base, knead/stir together all the ingredients except the water. This usually results in crumbs. To combine them into a cohesive dough, add 3-5 tbsp of 54% rum or water. Line a 26 cm ring tin with baking paper. Remove the base with the baking paper, place the dough on top, cover with a layer of baking paper, press the dough into shape with the ball of your hand or a rolling pin, place the base with the two layers of baking paper into the tin, adjust the dough again, and if necessary, also the edges, and let rest in the refrigerator for about 60 minutes. Remove the top layer of paper and bake in a cold oven at around 150°C (fan oven) for about 30 minutes until light brown, or bake in a preheated oven at 190°C on the middle rack for 8-12 minutes. Allow to cool. For the cheese filling, bring the milk to a boil with the sugar, about 10g of ground coffee beans, salt, and lemon zest, stirring constantly. Remove from the heat. Dissolve the gelatine according to the instructions and stir into the milk. Chill the milk. Thaw the frozen cherries until they are evenly distributed in the quark cream. When the milk begins to solidify, stir in the cottage cheese and sour cream, along with the remaining ground coffee beans and frozen cherries. Pour the cheese cream onto the cooled cake base and spread evenly. Sprinkle with grated chocolate, if desired. Place in the refrigerator to set, then remove the tin and baking paper. Or, once cooled, sprinkle with sifted icing sugar if desired. Alterations: Mix fresh or frozen berries into the quark cream. Thaw the frozen berries until they are evenly distributed in the quark cream. Wash and drain the fresh fruit, then let it stand for a few minutes, sprinkled with a little sugar.