Serving amount: 12 pieces of cake
Preparation time: 30 min
Baking time: 15 min
Cooling time: 60 min
Ingredients for the almond cake base
100 g almonds, blanched und grindedm
100 g cornmeal
100 g cane sugar
75 g whole grain buckwheat flour
50 g linseed, grinded
4 g baking soda
2 dashs of salt
2 dashs of cinnamon
100 ml rapeseed oil
50 g water
Ingredients for the cake filling
500 ml soy drink
200g bitter almonds, blanched and ground
150 g cane sugar
50 g corn starch
5 g mince, dried or freshly picked
3 g lemon zest
4 g natron/sodium bicarbonate
a dash of Kala Namak Salz *
15 ml apple vinegar
* Kala Namak Salt is a special black salt from India/Pakistan and is used as an egg substitute in baking. Thanks to the sulfur compounds contained in the salt, it tastes like boiled eggs and is used in many ways in the kitchen, and is sold in many supermarkets.
Preparation of the cake base
- Preheat the oven up to 180°C.
- Mix all dry ingredients.
- Add the oil and mix, so that you get a crumbly mixture (“Streusel”).
- Now pour in the water and knead the mass into a sticky dough.
- Grease the springform pan or line it with baking paper. Use your hands to press the dough into the corners, creating a thing edge and a flat cake base.
- Use a fork to pierce several holes in the bottom of the dough so that the remaining air can escape and there is no air hole underneath after baking.
- Bake the cake base for 15 min. The dough should have the consistency of a freshly baked biscuit.
Preparation of the cake filling
- Bring the ground almonds, sugar, corn starch, mint, lemon peel, Kala Namak salt, sodium/natron and soy drink to boil over by low heat, stirring constantly like a pudding.
- After the boing for the first time, add apple vinegar and continue boiling.
- Spread the finished pudding-like mixture evenly over the baked pastry base.
- Peel the kiwis, cut into slices of equal thickness and spread over the whole cake.
- Leave the cake in the fridge for 2 hours to set. Serve cold.