Sea Buckthorn Cake

Ingredients

• 21 g yeast (0.5 cube)
• 100 ml lukewarm milk (3.5 % fat)
• 260 g spelt flour type 1050
• 150 g coconut blossom sugar
• 40 g melted butter
• 500 g bright sea buckthorn
• 1 vanilla pod
• 2 Eggs
• 500 g low‑fat quark
• 30 ml whipping cream (3 tbsp)
• 150 g crème fraîche
• Salt
• 120 g peeled almond kernels

Instructions

1. 1.

   Mix the yeast with lukewarm milk. Add 250 g flour, 2 tbsp coconut blossom sugar and butter to a mixing bowl, pour in the yeast mixture and knead with an electric hand mixer until smooth and detached from the bowl. If dough is too stiff add a little more milk; if too soft add flour. Cover and let rise for about 45 minutes in a warm place.

2. 2.

   Wash, drain and dry the sea buckthorn. Split the vanilla pod lengthwise and scrape out the seeds. Separate the eggs; whisk yolks with quark, vanilla seeds, remaining coconut blossom sugar, cream and crème fraîche. Beat egg whites with a pinch of salt until stiff peaks form and fold into the quark mixture.

3. 3.

   Knead the yeast dough again on a floured surface and roll to fit the baking tray. Spread on parchment paper, lift up a rim. Spread the quark layer over the dough leaving the rim free. Distribute sea buckthorn on top. Bake in preheated oven at 180 °C (fan: 160 °C; gas: level 2–3) for 40–45 minutes until golden‑yellow. Sprinkle almonds 15 minutes before finish. Remove and cool.