John Myers
Ingredients for 1 servings:
- 300 g dates
- 100 g raisins
- Rum, 54% separately aged
- 100 g corn, ground
- 50 g amaranth, ground
- 50 g brown rice, ground
- 1 tsp baking powder
- 1 pinch of salt
- 50 g cane sugar
- 80 g margarine, unhydrogenated / butter
- 100 ml wine, grey Burgundy
- 1 tsp Balsamic vinegar Bianco
- 700 g sour cream
- 500 g quark (low-fat quark)
- 150 g butter / unhydrogenated margarine
- 80 g corn, ground
- 150 g cane sugar
- 25 g chocolate, bitter 70%, coarsely grated
Instructions
Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes
gluten-free + egg-free
Pit the dates, cover with 54% rum, and let it steep for at least 2 hours. You’ll need around 450 to 500 g for two layers of dates. I didn’t have any left in the dates, so I added some pickled raisins. For the base, mix all the ingredients from cornstarch and ground pepper to vinegar together well. Line a 26 cm springform pan with baking paper, spread the batter on top, then place the next layer of baking paper on top. Remove the base of the springform pan with the batter and both layers of baking paper. Spread the batter out with the heel of your hand (you can just walk over it). Put everything back in the pan, reshape it a little, and then put it in the fridge for about 30 minutes. After that, you can easily remove the top layer of baking paper. Mix the ingredients for the filling together well. Pour the cheese mixture onto the shortcrust pastry to a depth of about 1-2 cm, then add the strained dates, another layer of cheese mixture, smooth it down, then add the dates and, if desired, the strained raisins. Now add the rest of the cheese mixture, smooth it down, and finally grate the dark chocolate over it. Bake in a cold oven at approximately 140°C (convection oven) for about 90-100 minutes. After about 20 minutes of resting time, carefully lower the ring and let it cool completely before slicing. Note: The zest of half a lemon would also work well in the cheese mixture. If using only raisins, at least 600-800 g are needed, but soaking them overnight is ideal. My own recipe
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