Currant Crumblecake


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.

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