Under 60 mins
Mean 4, rated 7 times
Sponge cake layer:
Provena Gluten Free Wholegrain Oatflour
Provena Gluten Free Baking Flour with Oats
strong coffee (cold)
1 1/2 dl
Preheat the oven to 200 degrees.
Cream together the eggs and sugar until fluffy. Mix together the dry ingredients and add to the mixture. Spread the batter onto an oven tray covered with baking paper. Bake on the middle shelf of the oven for around 8 minutes.
Turn out the sponge cake onto sugared baking paper and remove the paper it was baked on. From the base, cut two discs the size of two springform pans (diameter of 24cm). Place one of the discs in the pan. Moisten with the coffee and almond oil mixture. Use plenty of the mixture, use about half
Whip the cream. Whip in the quark, icing sugar and almond essence
Spread 2/3 of the filling onto the moistened base. Place the second disc on top and use the rest of the liquid to moisten. Spread the rest of the filling evenly on top. Cover the pan with e.g. aluminium foil and let the cake set, preferably until the following day.
Remove the cake from the pan. Place on a serving plate and sprinkle plenty of cocoa powder on top.
Try also these
Lacy oatmeal cookies
Our products used in this recipe
Provena Gluten Free Wholegrain Oatflour 400 g 400 g
Provena Gluten Free Baking Flour with Oats 450 g 450 g
Oat and lingonberry cookies »
Provena minipizzas »
Cheesy scones »
Raw raspberry-yogurt porridge »
In order to give you the best experience we have set our website to allow cookies. By continuing, you agree that you are happy for us to use these cookies.