Almond Milk Cake with Rose Water

Summary

Prep Time	20 mins
Cook Time	35 mins
Total Time	12 hrs 55 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough: (kneaded dough)

250 g flour
80 g suar
1 egg (s)
160 g butter

For the filling:

250 ml milk (almond milk, see preparation)
0.5 teaspoon ½ cinnamon
some rose water, (available in the Asia shop)
2 medium egg (s)
4 tablespoon cornstarch
250 g low-fat quark
0.5 ½ medium lemon (s), add the juice

Also:

Instructions

Making the almond milk:
Put 100 g of grated almonds with 3 tablespoons of sugar and 250 ml of water in a saucepan and bring to the boil. Then take it off the stove and let it sit overnight.
The next day, strain the almond paste through a sieve and catch the escaping liquid (milk). Then process them later according to the recipe information.
Make a kneading dough from the first 4 ingredients and cool it.
Mix the almond milk with the cinnamon, 2 eggs, 250 g quark, lemon juice and the cornstarch mixed with rose water.
Grease a tart pan, sprinkle with breadcrumbs and spread the kneading dough in it. Prick several times with a fork. Then pour the liquid quark mixture onto the dough and bake in the preheated oven at 200 ° C for about 35 minutes. Then let cool in the mold.
Portion the cake later, sprinkle whipped cream on top and sprinkle with a little cinnamon.

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