Monday, April 21, 2014

Cheese cake

300g wholemeal spelt flour
1 tbsp agave syrup
1 egg yolk
125g organic butter

1kg organic quark
5 tbsp organic agave syrup
75g wholemeal spelt flour
3 organic free-range eggs, separated
1 egg white
1 untreated lemon
1 organic vanilla pod
100g washed organic sultanas

Soak sultanas in lemon juice with grated lemon peel (zest).
Put spelt flour into a large stainless steel bowl.
Mix in agave syrup and egg yolk.
Add butter in flakes and knead to a pastry.

Preheat oven to 180°c.
Roll out pastry into a 28cm buttered round baking form with sides about 3 cm high. Pierce the bottom with a fork in several places.
Bake pastry shell for 8 to 10 minutes. Remove from oven.

Beat quark, 3 egg yolks, 3 tbsp agave syrup, flour.
Add sultanas and lemon and mix.
Scratch out the inside of the vanilla pod and mix it in.
Beat 4 egg whites and add 2 tbsp agave syrup. Continue beating until stiff.
Lift the egg white mixture under.

Add filling to pastry shell.
Bake at 180°c for 30 minutes. Then turn oven down to 160° and bake for a further 15 minutes.
Turn off oven and let the cake cool in it.
Remove from form.

Best eaten when cool especially on the second day. And thereafter

This cake can also be baked with just a pastry base, no side.
This cheese cake is a further development of a previous cheese cake recipe.

Honey or syrup?
This recipe uses agave syrup rather than honey. According to some sources, heating honey over 40°c is unhealthy. Generally, where honey is used in these recipes it can be substituted with agave syrup or maple syrup depending on the disired flavour.

The cake is immersed in a wildflower meadow. Visible are Bellis perennis. The air is abuzz with honey bees and various bumblebees feeding on the sea of wild flowers. Lawn fanatics erase with the help of fossil fuel the food source of these pollinators regularly and eagerly work on their extinction.

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