Mole Hill Cake

Instructions

• 1
  First, preheat the oven to 180 °C and line a round baking tin (Ø 18 cm) with baking paper.
• 2
  Then prepare the cake batter. In a food processor, whisk the egg whites with a pinch of salt into stiff peaks. Meanwhile, in a larger bowl, whisk the egg yolks with honey until light and foamy, then slowly whisk in the oil. After that, pour milk into the mixture and sift in the spelt flour mixed with cocoa and baking powder. Finally, gradually fold in the whisked stiff egg whites. Pour the resulting batter into the prepared round tin and bake in the preheated oven at 180 °C for 30 minutes. After baking, let the cake base cool completely.
• 3
  Around the perimeter of the cooled cake base, create a circle about 1 cm from the edge, then scoop out the inside of the circle. When scooping, be careful not to damage the bottom of the cake base, as it must remain intact, otherwise the cake would fall apart. Set aside the scooped-out cake in a bowl and prepare the cream.
• 4
  To prepare the cream, mix low-fat quark, cream cheese, and honey in a large bowl and stir until the mixture has a smooth cream consistency. Then mix ½ of the scooped-out cake into the cream and spread this prepared cream over approximately ¼ of the bottom of the cake base. On top of the cream, arrange halved bananas to cover the entire surface of the scooped-out part of the cake base. Once the cake base is filled with bananas, cover them with the remaining cream.
• 5
  Finally, crumble the rest of the scooped-out cake over the cake; it will stick nicely to the cream, creating an authentic mole hill cake.
• 6
  The cake tastes best after resting overnight (or at least 3 hours) in the refrigerator.