Saturday, July 9, 2016

Cherry cheese cake

200g wholemeal spelt flour
1 tbsp agave syrup
1 egg yolk
125g organic butter

1kg organic quark (curd cheese)
5 tbsp organic agave syrup
75g wholemeal spelt flour
3 organic free-range eggs, separated
1 egg white
 ½ untreated lemon
200g dark red cherries, pitted

Grate lemon peel and press out the juice.
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. Add more flour if it is sticky.
Preheat oven to 175°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. Cover with baking paper and place light weights on it (e.g. tea spoons)
Bake pastry shell for 3 to 5 minutes. Remove from oven.

Beat quark, 3 egg yolks, 3 tbsp agave syrup, flour.
Add lemon and mix.

Beat 4 egg whites and add 2 tbsp agave syrup. Continue beating until stiff.
Fold in the egg white mixture.

Add a little filling to pastry shell to cover the bottom. Arrange cherries evenly on it. Add the remaining filling to pastry shell covering the cherries.
Bake at 175°c for 30 minutes. Then turn oven down to 140° and bake for a further 35 minutes.
Turn off oven and leave the cake in it for another 20 minutes.
Remove from form.
Best eaten when cool especially on the second day and thereafter.

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