Quark-almond cake

Ingredients for 1 servings:

• 200 g flour, wholemeal rye flour OR
• 250 g Flour, wholemeal spelled flour
• 2 tsp, diluted baking powder / cream of tartar
• 1 pinch of salt
• 1 egg(s)
• 1 tbsp honey
• 100 g margarine, unhydrogenated / butter
• 1 pinch of vanilla powder
• 1 lemon(s), grated peel
• 2 tbsp rum, 54%
• 12 sheets of gelatin
• 200 g almonds, sweet ground + 10 bitter
• 1 pinch of salt
• 200 g cane sugar
• 1 bag of vanilla sugar (Bourbon)
• 6 cl Amaretto
• 1 kg quark (low-fat quark)
• 3 tbsp corn, ground
• Sesame, unhulled
• possibly sweet cream

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

own recipe

Shortcrust pastry: Knead all ingredients together. Let the dough rest for 30 minutes (cold). Then roll it out and line a springform pan lined with baking paper, leaving a border. Filling: Prepare the leaf gelatine according to the manufacturer’s instructions and let it cool. Mix all ingredients up to the cornstarch, add the dissolved and almost cooled gelatine and stir in. Pour the quark mixture into the baking pan onto the shortcrust pastry and smooth it out. Sprinkle with sesame seeds and press it in lightly. Bake at 180°C, preheated to 180°C, top/bottom heat, for approx. 30-40 minutes. Serve with whipped sweet cream.