200g white sugar for caramel
150g white sugar for dough

7 pineapple slices
sweet cherries

175g butter
150 g Spelt flour
50 g almond flour
1⁄2 Tl Salz

100g Marzipan
3 Eigelb (Raumtemperatur)
220g Joghurt (40%) or Quark
3/4 Tl Natron Pulver

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put 3 eggs into warm water

caramel:
200g sugar (white !)
6 TBSP water (1/3 of a cup)
in 'flower' pot, heat 9, ~9 minutes

blue Springform (no paper, no oil!)
place on top of a baking paper and a baking sheet

cut 175g butter and melt

pour caramel into Springform
place pinapple slices and cherries
let cool for a while

in standmixer (whisk)
melted butter with
150g white sugar
5 minutes - speed 6 - to creamy consistency

cut 100g massapan into small pieces
add and mix for 3 minutes

in large metal bowl
200g spelt flour - siff through large mesh
(or 150g spelt and 50g almond flour)

1/2 tea salt
(Whisk, set aside)

preheat oven to 160 C

separate egg yolk and white (while will not be used)
add each yolk, on after the other to the mixer (medium speed)

1 TBSP vanilla

2 TBSP cacique

215g Quark (40%) mit 3/4 Teelöffel Natron (4g) in mittlerer Schüssel verrühren
das geht dann noch auf - also Platz in der Schüssel lassen
stehen lassen und nach 2-3 Minuten zum Mixer zufügen und verrühren

add flower in two batches

change whisk to K-Haken

oil rim of springform

pour batter into springform

bake for 50 min