Cream Cheese Cake with Sea Buckthorn

Ingredients

• 150 g spelt whole‑grain flour
• 2 tbsp cocoa powder
• 175 g raw cane sugar
• 100 g Ground Almonds
• Salt
• 5 eggs
• 160 g butter
• 400 g fresh sea buckthorn berries
• 3 tbsp Lemon juice
• 1 kg cream cheese (three‑quarter fat, at least 30% fat in the mixture)
• 2 tbsp Cornstarch

Instructions

1. 1.

   For the base mix flour with cocoa, 65 g sugar, almonds and a pinch of salt. Together with 1 egg and cubed butter quickly knead into a smooth shortcrust dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Meanwhile wash, deseed sea buckthorn and combine 50 g sugar, 1 tbsp lemon juice and ~100 ml water in a pot; bring to boil. Simmer over medium heat for about 25 minutes. Remove 6 tbsp and set aside. Let the rest simmer another 5–10 minutes until it bursts. Strain through a fine sieve and let the fruit purée cool.

3. 3.

   Separate the remaining eggs. Beat egg whites with salt into stiff peaks. Mix cream cheese with the remaining sugar, lemon juice, cornstarch and yolks. Fold in the meringue.

4. 4.

   Roll out shortcrust dough on a floured surface slightly larger than the pan; line a springform pan and shape a rim.

5. 5.

   Spread half of the cream‑cheese mixture over the base, spoon half of the sea buckthorn purée on top and gently fold in with a fork. Spread the remaining cream‑cheese mixture over it, smooth, then scatter the rest of the purée diagonally across the surface.

6. 6.

   Bake in preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for 50 minutes. Cover with parchment paper after about 20 minutes to prevent further browning.

7. 7.

   Remove, cool, lift out of the pan, cut into pieces and serve arranged with remaining sea buckthorn.