Gluten-free cake with peanut butter

First, preheat the oven to 175 °C, prepare a round cake baking pan (Ø 18 cm) and line it with baking paper. In a large bowl, mix the puree, eggs, butter, milk, and honey until smooth. Then add both flours, baking powder, and salt. Mix thoroughly and pour the resulting batter into the prepared cake pan. Bake in the preheated oven for 50–55 minutes at 175–180 °C. After baking, let it cool completely (this will take about 1.5 hours).

Meanwhile, prepare the chocolate cream: In a smaller bowl, mix quark, cocoa, honey, and milk and whisk them into a smooth cream.

Once the cake has cooled, cut it in half lengthwise. Spread ½ of the prepared cream on the bottom part of the cake base, cover with the top part of the cake base, and spread the rest of the chocolate cream on the cake.