Almond Milk Cake with Rose Water

by Editorial Staff

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:

  • 100 g almond (s), round
  • 250 ml water
  • 3 tablespoon sugar
  • Fat for the tart pan
  • Breadcrumbs for the tart pan
  • Whipped cream, whipped, for decoration
  • some cinnamon for dusting
Almond Milk Cake with Rose Water
Almond Milk Cake with Rose Water

Instructions

  1. Making the almond milk:
  2. 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.
  3. 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.
  4. Make a kneading dough from the first 4 ingredients and cool it.
  5. Mix the almond milk with the cinnamon, 2 eggs, 250 g quark, lemon juice and the cornstarch mixed with rose water.
  6. 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.
  7. Portion the cake later, sprinkle whipped cream on top and sprinkle with a little cinnamon.

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