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🍽️ Juicy Redcurrant Biscuit Cake

1476 kcal · 30 min · 4 servings

Ingredients

• 3 egg whites
• salt
• 3 egg yolks
• 50 g fruit sugar
• 0.5 untreated lemon (zest and juice)
• 60 g buckwheat flour
• 6 sheets white gelatin
• 150 g red currants
• 1 tbsp fruit sugar
• 400 g low-fat yogurt
• sweetener
• 100 g whipping cream

Instructions

1. 1. Preheat the oven to 180 degrees Celsius.
2. 2. Whip the egg whites with a pinch of salt until stiff.
3. 3. Place the whipped egg whites in the fridge to cool.
4. 4. Mix the egg yolks with fruit sugar until you have a thick, pale yellow cream.
5. 5. Stir in the lemon zest, 3 tablespoons of lemon juice, and the flour into the egg yolk cream.
6. 6. Gently fold the egg whites into the batter.
7. 7. Line the bottom of the springform pan with baking paper.
8. 8. Pour the batter into the prepared pan.
9. 9. Bake the base at 160 degrees Celsius with fan for 15 minutes.
10. 10. Cover the cake with aluminum foil.
11. 11. Continue baking the biscuit base for another 25 minutes.
12. 12. Carefully loosen the base from the pan using a sharp knife.
13. 13. Turn the base out onto a cake rack.
14. 14. Let the base cool down completely.
15. 15. Soak the gelatin in cold water.
16. 16. Let the gelatin swell for 5 minutes.
17. 17. Mix 100 grams of redcurrants with fruit sugar.
18. 18. Stir the redcurrant mixture into the yogurt.
19. 19. Squeeze the soaked gelatin.
20. 20. Melt the gelatin in a water bath.
21. 21. Stir some yogurt into the liquid gelatin.
22. 22. Quickly stir the gelatin into the remaining yogurt.
23. 23. Season the cream with sweetener to taste.
24. 24. Whip the cream until stiff.
25. 25. Fold the whipped cream into the yogurt cream.
26. 26. Chill the cream for 15 minutes.
27. 27. Cut the biscuit base in half horizontally.
28. 28. Place the top half on a cake plate.
29. 29. Place a cake ring around the cake layer.
30. 30. Spread half of the yogurt cream over the base.
31. 31. Place the second cake layer on top.
32. 32. Cover the cake with the remaining cream.
33. 33. Chill the cake for 2 to 3 hours.
34. 34. Decorate the cake with the remaining redcurrants.
35. 35. Remove the cake ring.
36. 36. Cut the cake into 12 pieces.
37. 37. Serve the cake slices.

Nutrition per serving

• kcal: 1476
• Protein: 55 g · Fett/Fat: 72 g · Carbs: 147 g