Ingredients for approx. 12 pieces:
200 g rhubarb
500 g low-fat quark
250 g mascarpone
100 g butter
3 eggs (size M)
200 g sugar
3 tablespoons semolina
1 sachet custard powder (vanilla flavour; for cooking)
1 tsp. baking powder
Also:
Fat and ground hazelnuts for the tin
Preparation:
1. Clean and wash the rhubarb, cut into small pieces. Grease a springform pan (24 cm diameter) and sprinkle with ground hazelnuts.
2. Carefully mix the curd, mascarpone, soft butter, eggs and sugar. Mix the semolina, custard powder and baking powder and stir into the mixture.
3. Pour the curd mixture into the prepared springform pan and spread the rhubarb on top. Bake in the preheated oven (E.-Herd: 200°C/ Gas: Level 3) for approx. 1 hour.
4. Remove the edges of the pastry from the springform pan and leave the cake to cool in the oven when it is switched off. Then remove the cake completely from the mould.
Preparation time approx. 1 ½ hours
Nutritional values per piece approx.:
Calories: 285
Joule: 1188
Protein: 9,1 g
Fat: 17,2 g
Carbohydrates: 23 g
(FoodCentrale by ddp images)
