Kol`Sengel cheesecake

Ingredients for 1 servings:

• 200 g buckwheat, ground
• 50 g amaranth, ground
• 125 g margarine, unhydrogenated
• 1 pinch of salt
• 1 pinch(s) of cane sugar
• 1 egg(s)
• 2 tbsp water
• 1 kg quark, low-fat quark 0.5%
• 1 orange(s), zest
• 70 g oil, rapeseed oil
• 150 g cane sugar
• 3 eggs, separate
• 40 g cornstarch
• ¼ tsp vanilla powder (bourbon)

Instructions

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

gluten-free

Beat egg whites with a pinch of salt until stiff, then add 3 tbsp sugar and vanilla powder. Remove from the oven and put into another bowl. Add buckwheat and up to 2 tbsp water to the mixing bowl and knead, wrap the dough in baking paper/aluminum foil and put in the fridge for 60 minutes. Preheat oven to 180°C. In the mixing bowl, mix the egg yolks, quark, oil, orange zest, cornstarch and the rest of the sugar. Carefully fold in the stiffly beaten egg whites. Line a 26cm ring tin (springform pan) with baking paper, add the shortcrust pastry and cover the edges, spread the quark cream on the base and smooth it out. Bake the cake on the 2nd rack from the bottom for 50 minutes, or at 150°C fan-assisted oven for approx. 50-60 minutes. The oven door must not be opened until the last 10 minutes, and allow the cooked cake to cool in the open, switched off oven. I left the oven door closed for another 20 minutes while the oven was switched off, then opened the door a crack and let it cool down.