Johannisbeertorte

Ingredients

• 3 egg whites
• Salt
• 3 egg yolks
• 50 g fruit sugar
• 0.5 untreated lemon (zest and juice)
• 60 g buckwheat flour
• 6 sheets of white gelatin
• 150 g red currants
• 1 tbsp fruit sugar
• 400 g low‑fat yogurt
• sweetener
• 100 g whipped cream

Instructions

1. 1.

   Preheat the oven to 180°C. Beat the egg whites with a pinch of salt until stiff, set aside cold. Whisk together the yolks and fruit sugar into a thick, pale yellow custard. Stir in lemon zest, 3 tbsp lemon juice, and the flour. Gently fold in the meringue.

2. 2.

   Line the bottom of a springform pan with parchment paper. Pour the batter into the pan and bake in convection mode at 160°C for 15 minutes.

3. 3.

   Cover with foil and bake the sponge layer for an additional 25 minutes. Carefully lift the base from the pan with a sharp knife and transfer to a cooling rack. Let cool.

4. 4.

   Soak gelatin in cold water for 5 minutes until swollen. Mix 100 g currants with fruit sugar and stir into the yogurt. Squeeze out excess water from the gelatin and dissolve it over a bain‑marie. Stir a small amount of yogurt into the liquid gelatin, then quickly fold the gelatin into the yogurt mixture. Taste and adjust sweetness with sweetener. Whip the cream stiffly and fold in. Chill the filling for 15 minutes.

5. 5.

   Cut the cake base horizontally in half. Place the upper half on a cake plate and set a ring around it. Spread half of the yogurt‑cream over it, place the second base on top, and spread the remaining cream. Refrigerate the tart for 2–3 hours. Decorate with the remaining currants, remove the ring, and serve in 12 slices.