Buckwheat Torte With Red Currants -

Buckwheat Torte With Red Currants

Ingredients

FOR THE CAKE:

3 eggs, separated
Salt
4 tbsp (60 ml/50 g) sugar
Zest and juice of ½ lemon
½ cup (125 ml/60 g) buckwheat flour

FOR THE FILLING AND TOPPING:

1½ (¼ oz/7 g/1 tbsp) envelopes unflavored gelatin
¼ cup (50 ml) cold water
1¼ cups (300 ml) red currants
1 tbsp (15 ml) sugar
1⅔ cups (400 ml/400 g) low-fat yogurt
Sweetener
½ cup (125 ml/100 g) whipping (35%) cream

Details

Serves: 12

Method

Preheat the oven to 325^°F (160^°C). Beat the egg whites and a pinch of salt until stiff and refriger­ate. Combine egg yolks and sugar and beat until creamy and thick. Combine lemon zest, 3 tbsp (45 ml) lemon juice and the flour. Carefully fold the beaten egg whites into the batter.

Cover the bottom of an 8 inch (20 cm) spring­form pan with parchment paper and pour in the batter. Bake for 15 minutes. Cover with aluminum foil and bake for another 25 minutes. Using a sharp knife, carefully remove the cake from the pan and turn out onto a wire rack. Leave to cool.

Sprinkle the gelatin over the cold water and dissolve it by placing it over hot water. Combine ⅔ of the red currants with the sugar and stir into the yogurt. Stir a little of the yogurt mixture into the gelatin, then stir the gelatin into the yogurt. Add sweetener to taste. Whip the cream and fold in. Refrigerate for 15 minutes.

Cut the cake in two horizontally and place one layer on a cake plate. Spread it with ½ the yogurt mixture. Lay on the second layer of cake and cover with the remaining yogurt mixture. Refrigerate for 2 to 3 hours. Garnish with the remaining currants and cut into 12 pieces.

Per serving:- approx. 115 calories 5 g protein, 5 g fat, 13 g carbohydrates

Related food category:

• Cakes and Sweet Baked Goods