🍰 Blackcurrant Crumble Cake

Name: Blackcurrant Crumble Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g soft butter; 100 g honey; 3 eggs; 350 g spelt flour Type 1050; 100 g ground almond kernels; 1 tsp baking powder; 1 pinch salt; 1 vanilla pod; 250 red currants; 300 g Greek yogurt; 20 g vanilla pudding powder

326 kcal · 30 min · 4 servings

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Ingredients

150 g soft butter
100 g honey
3 eggs
350 g spelt flour Type 1050
100 g ground almond kernels
1 tsp baking powder
1 pinch salt
1 vanilla pod
250 red currants
300 g Greek yogurt
20 g vanilla pudding powder

Instructions

1. Put butter, 75 grams of honey, one egg, flour, almonds, baking powder, and salt into a bowl.
2. Slit a vanilla pod lengthwise.
3. Scrape out the seeds and add them to the butter mixture.
4. Quickly knead the ingredients into a soft dough.
5. Wrap the dough in cling film.
6. Let it chill in the refrigerator for about 30 minutes.
7. Roll out two-thirds of the dough.
8. Place it in the pan, forming a crust edge.
9. Bake the base in the preheated oven at 180 degrees Celsius (convection 160 degrees Celsius; gas mark 2 to 3) for about 10 minutes.
10. Remove it and let it cool.
11. Wash the blackcurrants.
12. Pat them dry.
13. Gently strip the berries from the stems into a bowl using a fork.
14. For the yogurt cream, separate two eggs.
15. Whisk the egg yolks smoothly with yogurt, pudding powder, and the remaining honey.
16. Whip the egg whites until stiff.
17. Gently fold them into the yogurt mixture.
18. Spread the mixture over the cooled base and smooth it out.
19. Distribute the blackcurrants on top.
20. Crumble the remaining dough over the berries.
21. Bake for another 35 minutes.
22. Remove from the oven and let it cool in the pan.

Nutrition per serving

kcal: 326
Protein: 8 g · Fett/Fat: 19 g · Carbs: 30 g