Layer cake I Novosergijevka

Ingredients for 1 servings:

• 100 g corn, ground
• 50 g brown rice, ground
• 50 g amaranth, ground
• 150 g quark
• 70 g cane sugar
• 1 pinch of salt
• 50 g butter
• 250 g poppy seeds, ground
• 500 ml milk
• 100 g corn, ground
• 100 g cane sugar
• 100 g date(s), diced into
• Rum, 54% soaked (2 hours – days)
• 500 g banana(s), very ripe
• 500 g quark
• 1 pinch of salt
• 100 g walnuts, finely chopped
• 100 g corn, ground
• chocolate sprinkles

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

gluten-free + egg-free + own recipe

Preparation of the base: Line a 26 cm ring tin with baking paper. Remove the base and the baking paper, place the dough on top, cover with another layer of baking paper, and press the dough into place with the heel of your hand or a rolling pin. Place the base with both layers of baking paper into the tin, level the dough again, and if necessary, the edges as well. Let it rest in the refrigerator for up to 60 minutes. After that, the top layer of baking paper can be easily removed. Preparation of the filling I: Pour the milk into a saucepan rinsed with cold water, place it under the grain mill, and grind the poppy seeds, then add the corn. First, add only about 50 g of the sugar and bring to a boil while stirring. Reduce the heat to lukewarm for 120-180 seconds. Let it cool to lukewarm. Stir the soaked raisins and the accompanying rum into the poppy seeds, season to taste, then add the remaining sugar if necessary. Pour onto the dough base and smooth it down. Preparation of filling II: Mix together the quark, finely chopped walnuts, corn, a pinch of salt and broken banana pieces. You can also puree the bananas, but if there are still small pieces of banana left, that’s fine. PLEASE DO NOT ADD ANY SUGAR, the ripe bananas are sweet enough. Pour this delicious mixture onto the poppy seeds and spread evenly. Decorate with a little grated dark chocolate or chocolate sprinkles. Bake in a cold oven at around 140°C (convection oven) for around 90 minutes. Leave the ring around the cake for around 20 minutes, then lower the ring. Just before the whole thing is cold, carefully remove the baking paper from the edge.