Ingredients : oatmeal *47%, cane sugar*, corn starch*, cinnamon*.
*-biologically controlled cultivation
Preparation:
Preparation with eggs and cottage cheese: Also required: 125g butter, 4 eggs, 750g cottage cheese, ½ lemon juice.
Egg-free, milk-free, lactose-free preparation: You also need: 125 g margarine, 800 g tofu, ½ lemon juice.
1. Creation of the crust: Melt the butter or margarine and mix with the mixture for the crust (package labeled boden). Allow to stand for a while. Put the mass in a greased baking dish and level it evenly, creating 2 cm high edges. Don't worry if the dough is crumbly when kneading, the flakes will be hard and crispy after baking.
2. Making the filling : Mix the eggs, cottage cheese and lemon juice together with the filling mixture in a bowl, beat briefly and thoroughly with a mixer to form a curd mass. When adding an egg, it is not necessary to separate the yolk from the white. When making egg-free and dairy-free, mix tofu with lemon juice and curd base.
3. Baking: Fill the curd mass or tofu mass into the mold and smooth it evenly. Bake in a heated oven for 1 hour at 200°C. Turn off the stove and leave the cake in the oven for another 10 minutes. Bake on a gas stove with heat level 3. Do not use the oven ventilation during baking.
Average nutritional value per 100g
Energy value 1614kJ/381kcal
Fat 3.1g
saturated fatty acids 0.5g
Carbohydrates 80.0g
of which sugar 46.0g
Fiber 4.6g
Protein 6.2g
Salt <0.03g