John Myers
Ingredients for 1 servings:
- 125 g coconut flour
- 250 g wholemeal spelt flour
- 80 g coconut oil, melted
- 50 g almond butter
- 75 g sugar or erythritol
- 15 tbsp water, as needed
- ¼ tsp salt
- 2 organic limes, zest
- Fat for the mold
- 800 g low-fat curd cheese
- 150 ml cream
- 3 eggs, size M
- 125 g sugar or erythritol
- 5 tbsp flour
- 100 g poppy seeds, ground
- 50 g desiccated coconut
- ½ organic lime(s), zest and juice
- 4 tbsp desiccated coconut
- 2 tbsp oat flakes
- possibly powdered sugar for dusting
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Preheat the oven to 180°C (top/bottom heat). Then lightly grease a 22 cm springform pan and set aside. For the shortcrust pastry, first put all ingredients except the water into a mixing bowl and mix to form a dough. Now gradually add the water, a tablespoon at a time, until the dough comes together into a smooth mass. Then roll out 2/3 of the dough between two layers of cling film to a 26-28 cm circle and line the springform pan, forming a rim. Finally, place the pan and the remaining dough in the refrigerator. For the quark filling, beat the quark for about 2 minutes until it is nice and creamy. Then place it in a bowl with the eggs. Add the cream, lime juice, and lime zest, mix well with a hand mixer, then stir in the sugar and flour. Put just over half of the mixture into a separate bowl and mix in the desiccated coconut. Stir the poppy seeds into the other mixture. Then alternately pour the two mixtures into the bottom of the prepared springform pan. For the crumble topping, add the desiccated coconut and oat flakes to the remaining batter, knead into crumbles with your hands, and sprinkle over the quark mixture. Bake the cake in the hot oven for about 55 minutes. Gently shake the pan to test the filling; the filling should move slightly or not at all. Let the cake cool with the oven door slightly open. Dust with powdered sugar before serving, if desired.
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