250 g light spelt flour
2 tbsp rice flour
1 tbsp egg replacer (I’ll be posting my recipe for this soon)
3 pinches of salt
3 tbsp yogurt
125 g butter
5 tbsp cane sugar
Heat oven to 150°C air circulation.
Mix together dry ingredients. Cut butter in small pieces and add to the dry ingredients.
Mix it and add all the other ingredients.
Take a baking sheet and roll out the dough really thin, about 2 - 3 mm and put it on a tray.
Bake for 20-25 minutes till it turns golden.
200 ml water
2 tbsp lime juice
90 – 100 g cane sugar (more if desired)
The original recipe from my granny is with the double amount of sugar. So if you want so go ahead and add more more and more :-)
¾ tsp agar agar
4 tbsp rhubarb mash
500 g low fat curd
550 ml cream
12 mason jars, 300 ml (depends on how large or small and how filled you want them to have)
How you do it
Mix water, lime juice, cane sugar and agar agar in a pot together and bring to boil.
Let cook for 2 till 3 minutes, stir occasionally.
Let rest for 5 minutes and add the pie plant and let cool. After it has cooled down, prepare the left ingredients. Put the low fat curd cheese into a large bowl and stir the till it’s creamy. Stir in the pie plant mash into the curd cheese. Now whip the cream and stir into the curd – pie plant mix.
It’s time to set the cakes together.
Roughly break the dough, you can also crumble it. Take a mason jar and put in some cookie crumbles first, than take the cream, repeat with another layer of cookie, creme and cookie. You also can add more layers, just as you want to. Put on the lid and keep in the fridge.
This way you can take your cake to the office, your next picnic, or to your next friends party or just to give someone you love a treat. Just don’t forget a spoon :-).
I like to keep things simple, sometimes ;-) and this is one of the simple things.
Plus cakes in jars are just beautiful and perfect to serve on parties, xo Jess