Layer Cake II Kurmanajefka

Ingredients for 1 servings:

• 100 g buckwheat, 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
• 80 g buckwheat, ground
• 1 pinch of salt
• 100 g cane sugar
• 100 g raisins in
• Rum, 54% soaked (2 hours – days)
• 1 kg quark
• 1 pinch of salt
• 200 g walnuts, finely chopped
• 80 g buckwheat, ground
• 100 g cane sugar, possibly more
• ½ lemon(s), juice, zest + flesh
• 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 the two 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 under the grain mill, and grind the poppy seeds and buckwheat into it. First, add only about 50 g of the sugar and bring to a boil while stirring, perhaps for 120-180 seconds. Remove from the heat and let 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. Place on the dough base and smooth out. Preparation of filling II: Mix together the quark, finely chopped walnuts, ground buckwheat, a pinch of salt, sugar, and 0.5 lemon (juice, zest, and flesh). Season to taste, adding more sugar to taste. Spoon this delicious mixture onto the poppy seeds and spread evenly. Decorate with grated dark chocolate or chocolate sprinkles. Bake in a cold oven at approximately 140°C (convection oven) for approximately 90 minutes. Leave the ring around the dough for approximately 20 minutes, then lower the ring. Just before the dough is cold, carefully remove the baking paper from the edges.