Currant cake – low carb
We love cakes with seasonal fruit, don't you? Then try our currant cake; it's low-carb and incredibly delicious.
Flourless currant cake
We make the shortcrust pastry with low-carb almond flour. This makes it wonderfully crumbly and nutty. The filling consists of protein-rich egg whites, ground almonds, bright red currants, and Xucker, which only gently raises your blood sugar. This makes the cake wonderfully filling and bursting with protein.
Instructions
1. For the low-carb currant cake, first preheat the oven to 180°C (top and bottom heat).
2. Now prepare the shortcrust pastry. Quickly knead all ingredients and spread them into a non-stick 26 cm springform pan. Press the dough firmly to form a 2 cm high edge. Prick with a fork and prebake the base for 12 minutes.
3. Meanwhile, prepare the meringue. Beat the egg whites in a food processor until stiff peaks form. Add the salt and sugar.
4. Wash the currants thoroughly and remove the stems.
5. Carefully fold the ground almonds and currants into the beaten egg whites.
6. Spread the meringue over the prebaked base and bake the cake for another 30-35 minutes, or until the meringue is golden brown. Let it cool and enjoy.
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