Sharon Cake

Ingredients

• 200 g spelt whole‑grain flour
• 1 tsp Baking powder
• 1 tsp lemon juice
• 20 g coconut blossom sugar
• 1 egg yolk
• 100 g butter
• 1 packet white gelatin
• 500 g low‑fat quark
• 250 ml orange juice
• 50 g coconut blossom sugar
• 0.5 Vanilla pod
• 200 ml whipping cream
• 2 Sharon fruits
• 2 Sharon fruits
• mint (for garnish)

Instructions

1. 1.

   Mix flour with baking powder. Add lemon juice, coconut blossom sugar, egg yolk and butter pieces, knead into a smooth dough. Roll the dough onto a greased springform pan base (26 cm diameter). Prick the dough several times with a fork. Place the pan rim around the pan and close it. Bake the base in a preheated oven at 200 °C (convection: 180 °C; gas: level 3–4) for 10–12 minutes. Release the base immediately after baking, but only place it on a cake plate after it has cooled. Set a cake ring around it. Let gelatin swell according to instructions. Slice the vanilla pod lengthwise and scrape out the seeds. Stir quark with orange juice, coconut blossom sugar and vanilla seeds. Dissolve gelatin as directed, mix into some quark mixture, then stir into the remaining quark. Chill until the mixture starts to set. Whip cream stiffly and fold in. Thinly peel Sharon fruits and dice them. Spread half of the quark‑cream on the cake base, sprinkle Sharon cubes over it, add the remaining quark‑cream and smooth the surface. Refrigerate the cake for 3 hours. Carefully remove the cake ring. Thinly peel Sharon fruits again and slice into rounds. Serve the cake garnished with Sharon slices and mint.