Redcurrant-Curd-Crumble

how it's done:

First, preheat the oven to 200° Celsius top and bottom heat, and line a springform pan (diameter: 26 cm) with parchment paper. Melt the butter and let it cool slightly afterwards. Mix flour, NO SUGAR SUGAR and a dash of salt in a bowl. Pour in the butter and mix everything with a handmixer until crumbles form. Press about 2/3 of the crumbles into the springform pan, forming the cake base. Bake in the preheated oven for 10 minutes and let cool.

In the meantime, sort, wash and pluck the redcurrants. Mix cornstarch and 5 tablespoons of redcurrant nectar until smooth. Bring the remaining nectar and 3 tablespoons NO SUGAR SUGAR to a boil. Add in the cornstarch mixture. Constantly whisk while bringing the mixture to a boil. Let it simmer for a minute. Mix in the red currants and let cool for about 10 minutes. The batter should start to firm up. Pour the redcurrant filling on the cake base, smooth the top and let cool further.

For the curd mixture cream together butter and NO SUGAR SUGAR. Add the lemon juice and the eggs one after the other. Add the low-fat curd and the vanilla pudding powder as well. Then spread the curd mixture carefully on top of the cold currant filling. Mix the currants with the remaining crumble and sprinkle them on top of the curd mixture.

Bake the cake at the same temperature for about 50 minutes. Once the baking time is over, leave the cake in the oven for about 4 hours to cool.

Marina's conclusion: now you can finally enjoy the cake without remorse!

©Marina's Foodblog