Buy all ingredients right below the recipe
INGREDIENTS FOR DOUGH AND FILLING
- 180 g white spelt flour smooth
- 80 g honey
- 50 ml semi-skimmed milk
- 4 egg yolks
- 2 tablespoons Dutch cocoa
- 80 g coconut oil in liquid state
INGREDIENTS FOR FILLING (REST)
- 350 g semi-fat quark
- 1 tablespoon vanilla extract
VANILLA EXTRACT ALTERNATIVE
- 1 tablespoon vanilla protein
INSTRUCTIONS
- 1First, preheat the oven to 190–195 °C, prepare a baking dish measuring 20 cm × 30 cm and line it with baking paper.
- 2In a large bowl, mix flour, honey, milk, 2 egg yolks, cocoa and coconut oil to form a firm, non-sticky dough (preferably by hand). Shape the resulting dough into a ball, wrap it in cling film and place it in the freezer for 10 minutes.
- 3Meanwhile, put quark, 2 egg yolks, honey and vanilla extract into a large bowl and mix everything thoroughly. Set the filling aside on the work surface and wait for the dough to firm up.
- 4After the specified time, remove the dough from the freezer, divide it in half and prepare a baking dish and a grater. Grate the first half of the dough on a coarse grater onto the bottom of the baking dish and then lightly press the dough with your palm to spread it evenly. Then spread the quark filling over it and then evenly grate the second half of the dough coarsely over it.
- 5Place the prepared cake into the preheated oven and bake for 22–25 minutes at 190–195 °C. Store the baked cake in the refrigerator, where it will last for 3–4 days.
Tip
Instead of vanilla extract, you can use vanilla protein, for example. After baking, let the cake cool for at least 30 minutes
before cutting it into desired portions.
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The author of the photograph is Marie Bartošová