John Myers
Ingredients for 1 servings:
- 200 g almond(s), sweet
- 5 pieces almond(s), bitter
- 5 small egg whites
- 1 pinch of salt
- 75 g sugar
- 5 small egg yolks
- 1 pinch of salt
- 5 tbsp water
- 100 g sugar
- 3 tbsp cocoa powder
- 500 g low-fat curd cheese
- 200 g cottage cheese
- 80 g corn kernels, grind
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 1 hour 20 minutes; Total time approx. 1 hour 45 minutes
gluten-free, soy-free
26 cm ring or springform pan lined with baking paper. Roast the almonds in a dry frying pan until fragrant, then grind them. Beat the egg whites with a pinch of salt until frothy. Add the sugar and beat until stiff peaks form, then set aside. Beat the egg yolks with a pinch of salt, 5 tbsp water, and 100g sugar until creamy white. Add the low-fat quark and cottage cheese. Mix the ground almonds, cornstarch, and cocoa powder. Add to the batter and mix well. Fold in the stiff egg whites with a whisk and pour into a ring pan lined with baking paper. Shake until smooth. Place in a cold oven and bake at approximately 150°C for approximately 80 minutes. Check with a needle. Cool completely before slicing. My own recipe.
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