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Crumble Curd Cake with Currants
Looking for a tasty dessert that is easy to prepare and not a typical dry cake? Try this crumble with curd and currants. You can also replace the fruit with others.
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Ingredients
number of servings
8
Often
- 40 g butter
- 100 g Rice flour or replace with semi-coarse
- 50 g semi-coarse flour
- 50 g oat flakes
- 50 g Sweetener cane sugar erythritol
- 1 packing baking powder
- pinch Alone
Filling
- 500 g Semi-fat curd cheese
- 1 pcs egg
- 1 tablespoon pudding powder
- 20 g Currant protein or other
- or Skip
- 1 packing vanilla sugar
- I used frozen currants
- Which I let thaw
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Directions
60 min.
1. Step
Line the bishop's bread mold with baking paper. Grease the bottom of the mold with about 20g of butter. Mix all the dry ingredients and apply half of the mixture to the bottom of the mold.
2. Step
Thoroughly mix all the ingredients except for currants in the filling. Spread the filling on the crumbly mixture. Spread the currants over the filling and sprinkle the top with the other half of the crumbly mixture. Place slices of butter on top (approx. 20g). Bake at 180 degrees for about 40 minutes. After baking, let it cool down in the oven slightly open. Cut only when the cake is completely cooled.
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