Pear cottage cheese pie
What do you need:
For the bottom
- 125 grams of Cannellini beans
- 1 protein
- 15 grams of buckwheat flour (if you don't have this, replace it with oatmeal, spelled flour, wheat flour, wholemeal flour)
- 10 grams of Greensweet Sweet chocolate
- 1/2 tsp baking powder
- splash of milk or water
- good pinch of cinnamon
- pinch of salt
For the cottage cheese layer
- 400 grams of cottage cheese
- 4 gelatin leaves
- 2 pears
- 15 grams of Greensweet Sweet Cinnamon
- Pinch of cinnamon
This is how you make this delicious cake:
Preheat the oven to 175 degrees and cover a cake pan with baking paper. This ensures that you can easily lift the cake out of the form.
Grind the cannellini beans together with the egg whites and a dash of milk in the food processor. Make it a smooth and smooth batter without the beans still in it. Then add the rest of the ingredients. Pour the batter into the cake pan and place it in the preheated oven for about 30 minutes.
Once the cake is ready, let it cool completely. In the meantime, you can now get started with the quark layer. Soak the gelatin leaves in a bowl of water.
Put about 50 grams of the curd cheese with the sliced pear in a pan and bring it to the boil gently. (You can also add some lemon juice to this.) When it is boiling, remove the pan from the heat and add the soaked gelatin leaves. Make sure the gelatin dissolves completely and then add the rest of the curd cheese and sweetener. Pour this mixture over your cake base and put it in the fridge for about 4 hours to stiffen.