Cheesecake + Raspberry Cake Gul`sad

Ingredients for 1 servings:

• 50 g chickpeas, ground
• 50 g brown rice, medium grain ground
• 100 g buckwheat, ground
• 1 pinch of salt
• 1 pinch(s) of cane sugar
• 1 tsp baking powder
• 150 g margarine, unhydrogenated
• 6 tbsp water
• 600 ml milk, lactose-free, 1.5%
• 1 kg quark, lactose-free low-fat quark
• 60 g cornstarch
• 100 g cane sugar, or more
• 1 pinch of salt
• ¼ tsp vanilla powder (bourbon)
• 350 ml wine, red, good dry (approx. 14%)
• 500 g raspberries, frozen
• 2 tbsp cane sugar, or more
• 1 tbsp cornstarch, approx. 25 g
• 1 pinch of salt
• 4 cl raspberry liqueur

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

gluten-free + egg-free + lactose-free + own recipe

Dough preparation: Mix all ingredients together, spread into a 26 cm round pan lined with baking paper, and bake in an oven preheated to 180°C for 20 minutes. Filling: Bring 500 ml of milk, sugar, vanilla powder and salt to a boil, then stir in the cornstarch dissolved in 100 ml of milk. Cook for 1 minute while stirring. Remove from the heat. Add the low-fat quark and mix well. Pour onto the pre-baked base, spread evenly, and bake for another 40 minutes. Or bake with fan-assisted oven at approx. 150°C for 40 minutes. Remove from the oven and allow to cool. Topping: Bring the frozen raspberries to the boil in 250 ml of red wine with sugar and salt, dissolve the 1 tbsp of cornstarch in 100 ml of red wine, then add it while stirring, cook for approx. 1 minute. Even if the berries dissolve when stirred, this is necessary, otherwise it will burn. Turn the pan off the heat and, if you like, add another 4 cl of raspberry brandy. Pour the raspberry mixture over the baked cake, spread it out, and let it cool. I then refrigerate it overnight and take it out about 60 minutes before serving, so the aroma develops.