Baking: Ringlo * Quark and Semolina Cake
Prep Time1 hour hr
Cook Time45 minutes mins
Total Time1 hour hr 45 minutes mins
Servings: 1 people
The shortcrust pastry
- 250 g Spelt flour type 630
- 175 g Butter
- 70 g Sugar
- 1 pinch Salt
- 1 piece Egg
The quark and semolina filling
- 2 piece Eggs (L)
- 100 g Butter
- 150 g Sugar
- 1 teaspoon Ground cinnamon
- 1 pinch Salt
- 500 g Quark
- 250 g Mascarpone
- 100 g Cream cheese
- 1 shot Cream
- 120 g Soft wheat semolina
- 2 tablespoon Food starch
...also
- Fat and crumbs for the mold
The quark semolina filling
Separate the eggs and beat the egg whites with a pinch of salt until stiff.
Beat egg yolks with sugar, butter and cinnamon until frothy. Add the quark, mascarpone, cream cheese and cream and mix well.
Now add the semolina and cornstarch and fold in together with the egg whites with a whisk.
The finish
Preheat the pipe to 160 ° C circulating air. Pour half of the quark mixture onto the shortcrust pastry, distribute it evenly and cover with the diced plums. Now distribute the rest of the quark mixture on the fruit. Cover with the remaining third of the plums (half fruits) and bake for about 45 minutes. (Toothpick sample)
After removing it, let it cool down quite a bit and then remove it from the mold.
* Ringo is called these fruits in Bavaria. In Franconian they are called "Wieberla", but they are generally known under the name Reneklode or yellow noble plum. This cake can also be baked very well with plums.
Serving: 100g | Calories: 288kcal | Carbohydrates: 28.5g | Protein: 7g | Fat: 16.2g