Summary

Ingredients

For the dough:

• 200 g spelled flour or wheat flour
• 100 g mararine or butter
• 75 grams sugar
• 2 teaspoons baking soda
• 1 large egg (s) or 2 tablespoon flaxseed ground with 6 tablespoon water

For the sprinkles:

• 100 g flour
• 50 g almonds, round
• 80 g suar
• 80 g mararine or butter

For the filling:

• 750 g currants
• 250 g strawberry or cherries
• 1 packet vanilla pudding powder
• 1 tablespoon cornstarch
• 3 tablespoon, heaped sugar

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Instructions

1. Knead the ingredients for the dough into a shortcrust pastry. Press this into a greased springform pan or tart pan and form an approx. 3 cm high rim. Sprinkle 1 tablespoon of cornstarch on the bottom. Put the mold with the batter in the refrigerator.
2. Bring 500 g currants to the boil in a saucepan for about 5 minutes and then strain them through a sieve. Collect the juice, that should add up to approx. 300 ml. With the pudding powder, the juice and 3 tablespoons of sugar, cook a thick red currant groats.
3. Then spread the 250 g currants and 250 g strawberries together with the grits on the floor.
4. Pre-bake in a preheated oven at 180 ° C for approx. 20 minutes.
5. In the meantime, prepare the crumble and spread it on the pre-baked cake.
6. Bake for another 30 minutes at 160 ° C. Allow to cool in the mold.
7. The cake is perfect when the filling is still slightly runny.