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Pumpkin Quark Cake without Sugar | Autumnal Delight
(0)
45 min
Under an hour
Gurkerl Küche
Ein herrlich saftiger Kürbiskuchen, der ganz ohne raffinierten Zucker auskommt! Die Kombination aus einem knusprigen Boden mit Erdnussmus und einer cremigen Topfen-Kürbis-Füllung macht diesen Kuchen zum perfekten herbstlichen Dessert. Dank Zichoriensirup bleibt er angenehm süß und ist gleichzeitig reich an Ballaststoffen. Ein wahrer Genuss für alle, die bewusst naschen möchten.
Ingredients
Preparation method
Preparation & Dough
First, prepare the dough. Mix all ingredients for the base (including 25 g of the chicory syrup) and gradually add the milk until the dough has a smooth consistency (similar to shortcrust pastry). Knead the dough well with your hands and let it rest in the refrigerator for at least 30 minutes.
Meanwhile, prepare the Hokkaido pumpkin. Cut the pumpkin into wedges about 1 cm thick, place them on a baking sheet lined with baking paper, and bake at 180 °C (top/bottom heat) for about 20 minutes until soft.
After baking, let the pumpkin cool down and then peel it. Meanwhile, prepare the filling.
Chef's tip
If the cake is not sweet enough for your taste, you can sprinkle it with a small amount of powdered sugar before serving. 3 grams of powdered sugar hardly add any weight but make the cake perfect for those with a sweet tooth.
Nutritional values
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