Mole Cake

INSTRUCTIONS

• 1
  First, preheat the oven to 180 °C and line a round cake tin (Ø 18 cm) with baking paper.
• 2
  Then prepare the batter for the cake base. In a kitchen mixer, whisk the egg whites with a pinch of salt until stiff peaks form. Meanwhile, in a larger bowl, whisk the egg yolks with honey until a white foam forms, and then slowly whisk in the oil. Next, add the milk and sift in the spelt flour mixed with cocoa and baking powder. Finally, gradually fold in the stiff egg whites. Pour the resulting batter into the prepared round cake tin and bake in the preheated oven at 180 °C for 30 minutes. After baking, let the cake base cool completely.
• 3
  Create a circle around the edge of the cooled cake base about 1 cm from the edge and scoop out the inside of the circle. Be careful not to damage the bottom of the cake base, otherwise the cake will fall apart. Set the scooped-out cake aside in a bowl and prepare the cream.
• 4
  To prepare the cream, mix the low-fat quark, cream cheese, and honey in a larger bowl and stir until the mixture has a smooth cream consistency. Then mix in ½ of the scooped-out cake and spread the prepared cream over the bottom of the cake base to about ¼. On top of the cream, arrange halved bananas so that they 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 remaining scooped-out cake over the top, which will nicely stick to the cream and create an authentic mole cake.