Ingredients |
|
| 400 g | wheat flour |
| 400 g | spelt flour |
| 10 g | baking powder |
| 500 g | butter |
| 200 g | Erythritol+Stevia |
| 2 TL | Cinnamon |
| For covering: | |
| 500 g | cream |
| 100 g | Erythritol+Stevia |
| 800 g | red currants |
| 30 g | corn starch |
How it's done:
Preheat the oven to 160° C.
Mix a shortpastry from the flour, baking powder, butter, Erythritol+Stevia and cinnamon. Place half the dough on a baking sheet with baking paper and press. Bake the dough for about 12 minutes, then remove and cool it down for about 5 minutes.
In the meantime, stiff the cream, stir in the corn starch as well as the Erythritol+Stevia and place the red currants underneath. Place this layer on the pre-baked cake and cover with the remaining shortpastry.
Put the cake in the oven and bake for about 30- 35 min.
Tip: Half of the ingredients are enough for a square springform tin.