Cake | |
| Spelt flour | 400 g |
| Cane sugar | 75 g |
| Ghee | 125 g (or butter) |
| Coconut oil | 3 tablespoons |
| Yolk | 1 piece |
| Dutch cocoa | 30 g |
| Milk | 1 tablespoon |
Filling | |
| Curd cheese | 700 g |
| Cane sugar | 90 g |
| Yolk | 3 pieces |
| Solamyl | 1 tablespoon |
| White | 4 pieces |
Mix all the ingredients together to prepare the dough. Leave to rest in the fridge for 30 minutes.
Beat the egg whites into a snow and mix ingredients for the filling. That give us a "curd" cake filling.
On a baking sheet lined with baking paper, grate a half of the dough. Coat the cake with the curd filling and align. Grate the rest of the dough on top of the cake. We bake at 170–180 degrees for 50 minutes.
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