Quark – Peanut – Buckwheat Cake

Ingredients for 1 servings:

• 4 egg whites
• 1 pinch of salt
• 90 g sugar
• 4 egg yolks
• 4 tbsp water
• 100 g sugar
• 500 g low-fat curd cheese
• 300 g yogurt
• 200 g cranberries, ad jar (approx. 4 tbsp)
• 180 g semolina (buckwheat semolina)
• 200 g peanuts, blanched
• 1 tsp baking powder
• 3 tbsp carob
• 50 g rum, 54%

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free

Beat 4 egg whites with a pinch of salt until frothy, then add 90g of sugar until stiff peaks form. Set aside. Beat 4 egg yolks with 4 tbsp of water, a pinch of salt, and 100g of sugar until creamy and almost white. Add the low-fat quark and yogurt and mix well. Roast the peanuts in a dry frying pan and then grind them (almond mill). Place in a tall container and puree until finely chopped until the fat runs through. Add the cranberries and rum, mix well, and then add to the egg and quark mixture. Coarsely grind the buckwheat grains, mix with the baking powder and carob, and add to the mixture. Mix on medium speed for 2-4 minutes. Now mix the stiff egg whites into the cake batter using a wooden spoon (not a metal whisk). Pour into a 26cm ring tin lined with baking paper. Shake until smooth. Place in a cold oven and bake at 150°C for 80 minutes. Check the pinhole for cracking. Own recipe