Currant Crumb Cake

Ingredients

• 150 g soft butter
• 100 g honey
• 3 eggs
• 350 g spelt flour type 1050
• 100 g Ground Almonds
• 1 tsp Baking powder
• a pinch salt
• 1 vanilla pod
• 250 red currants
• 300 g Greek yogurt
• 20 g vanilla pudding mix

Instructions

1. 1.

   For the dough, put butter with 75 g honey, 1 egg, flour, almonds, baking powder and salt into a bowl. Split the vanilla pod lengthwise, scrape out the seeds and add to the butter mixture. Quickly knead the ingredients into a smooth dough. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Roll out two‑thirds of the dough and place it in the pan, shaping an edge. Bake preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 10 minutes to set. Remove and let cool.

3. 3.

   Meanwhile wash the currants, pat dry and gently separate the stems with a fork into a bowl.

4. 4.

   For the yogurt cream separate the eggs. Whisk egg yolks with yogurt, pudding mix and remaining honey until smooth. Beat egg whites stiffly and fold in gently. Spread the mixture over the cooled base and smooth. Distribute the currants on top. Sprinkle the remaining dough over them. Bake for another 35 minutes. Remove and cool in the pan.