A simple but delicious cake recipe:
Whisk together the flour, nuts and salt. Grate the butter on a coarse grater and crumble the whole thing finely with the dough hooks. Then add the curd cheese and then the water. Knead everything into a smooth dough. Cool the dough in a stainless steel bowl with the lid closed for 60-70 min. Then knead the dough and roll it out.
Spread a greased mold with removable bottom with the dough. Raise a rim of 3 cm. Prick the dough base a few times with a fork. Put the cake base into the cold oven (center) and bake at 200 degrees for about 20 minutes. Cool on a cooling rack and remove from the pan.
For the filling, mix the curd with the whipped cream, 3 tbsp. juice of a lemon and salt until creamy. Fold in the carob bean gum. Pour half of the mixture into a second baking bowl. Chop 10 walnut halves medium coarsely. Grate the celery medium fine. Set aside a few celery leaves. Stir 2/3 of the celery and the mustard into one half of the curd cream. Mix the remaining celery with 1 tbsp. juice of one lemon and set aside. Slide a plastic springform pan rim together to 13 cm in diameter and secure at the top edge with several paper clips. Place the springform rim in the center of the cake layer. Pour in the celery curd. Finely grate the carrots. Chop the chervil finely. Leave a few leaves behind.
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