Quark-Peanut Rice Cake II

Ingredients for 1 servings:

• 200 g peanuts, blanched
• 400 g whipped cream
• 1 kg low-fat curd cheese
• 200 g cane sugar
• 1 pinch of salt
• 120 g rice, grind (brown rice)
• ½ tsp coriander, ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

gluten-free, egg-free

Roast the peanuts in a dry frying pan, grind them (e.g., with an almond mill), and blend until the fat is released. Pour the heavy cream into a mixing bowl and beat lightly. Stir in the pureed peanuts, then add the low-fat quark until smooth. Mix the sugar with salt, ground rice, and coriander. Add to the quark mixture and mix everything together for 3-4 minutes on medium speed. Pour into a 26cm ring tin lined with baking paper, shake until smooth, and place in a cold oven at approximately 150°C for about 90 minutes. Use a needle to test the rind. This cake can be cut while still lukewarm, but carefully! Instead of cilantro, you can also use the grated zest of half a lemon, or freshly squeezed lemon juice, or both, or even half an orange. My own recipe.