Summary

Ingredients

For the dough:

• 50 g chickpeas, round
• 50 g brown rice, medium rain acc
• 100 g buckwheat, round
• 1 pinch (s) salt
• 1 pinch (s) cane sugar
• 1 teaspoon Baking powder
• 150 g mararine, unhardened
• 6 tablespoon water

For the filling:

• 600 ml milk, lactose-free, 1.5%
• 1 kg quark, lactose-free low-fat quark
• 60 g cornstarch
• 100 g cane suar, or more
• 1 pinch (s) salt
• 0.25 teaspoon ¼ vanilla powder (bourbon)

For covering:

• 350 ml wine, red, good dry (approx 14%)
• 500 g raspberries, frozen
• 2 tablespoon cane sugar, or more
• 1 tablespoon cornstarch, about 25 g
• 1 pinch (s) salt
• 4 cl raspberry spirit

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Instructions

1. Dough preparation:
2. Mix all ingredients together, spread out into a 26 cm round dish lined with baking paper, bake in the oven preheated to 180 ° C for 20 minutes.
3. Filling:
4. Stir the cornstarch dissolved in 100 ml milk into the 500 ml milk boiled with sugar, vanilla powder + salt. Let simmer for a good 1 min. Get off the heat.
5. Add the low-fat quark + stir well. Pour onto the pre-baked base + smooth out + bake for another 40 minutes.
6. Or bake with convection at approx. 150 ° for 40 minutes.
7. Take out + let cool down.
8. Covering:
9. In 250 ml red wine with sugar + salt, boil the frozen raspberries,
10. Dissolve the 1 tablespoon of cornstarch 100 ml red wine + then stir it in, let it cook for about 1 minute, even if the berries dissolve by stirring, otherwise it will burn.
11. Put the pot off the heat + who wants to add another 4 cl raspberry brandy.
12. Put the raspberry mixture on top of the baked cake, distribute it and let it cool down.
13. I then put it in the refrigerator, overnight + take it out about 60 minutes before serving, the aroma then unfolds.