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Ingredients
- 400 g spelt flour Type 630
- 2 eggs (size M)
- 30 g honey (liquid)
- 30 g vanilla whey protein (Whey)
- 300 g low-fat quark
- 80 ml rapeseed oil
- 220 ml mineral water (sparkling)
Preparation
- 1Preheat the oven to 180 °C top/bottom heat. Line a square baking pan (approx. 25 x 25 cm) with baking paper.
- 2Sift the spelt flour into a large bowl. Add eggs, liquid honey, vanilla protein powder, mineral water, and rapeseed oil. Mix with a food processor or a whisk until a smooth, slightly liquid batter forms. Pour the batter into the prepared pan and bake for approx. 50–55 minutes at 180–185 °C.
- 3Let the finished cake rest in the pan for about 5 minutes after baking. Then remove and let cool completely for at least 30 minutes. Finally, spread the low-fat quark evenly over the surface. Cut into pieces and serve.
Tip
For an extra fruity note, you can press a few fresh berries into the batter before baking.
Knuspr-Küche
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