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Cake with Pudding and Currants
I like to use currants in cakes, because we don't particularly enjoy them on their own, and we can't keep up with eating them during the season. If you have plenty of these, try this sheet cake enhanced with chocolate pudding. Interesting thing about it is the dough supplemented with semolina
Ingredients
- 150 g semolina
- 200 ml milk
- 3 pcs Eggs
- 30 g Xylitol or other sweetener
- 25 g Protein or sweetener
- 50 g Smooth spelt flour
- 1 ts baking powder
- 1⁄2 packaging chocolate pudding
- 200 ml milk
- currants
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Directions
Pour the couscous with milk and let it stand for approximately 15 minutes.
Beat the yolks with a sweetener. Mix in the semolina with milk. Next, stir in the flour with protein and baking powder. Finally, fold in the whisked egg whites. Pour the prepared batter onto a baking tray lined with baking paper.
We cook the pudding in milk and sweeten to taste.
We put dollops of cooked pudding on top of the path and finish with currants. Bake in an oven preheated to 180 degrees for approximately 20 minutes.
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