Cake with redcurrant jelly (12 pieces)
Ingredients: (for the crust)
- 160 grams of integral wheat flour
- 500 grams of redcurrant
- 20 grams of cocoa
- 100 grams of soy butter or regular butter
- 3 egg whites
- 30 grams of fructose
- 1 teaspoon of baking powder
(for the jelly)
- 200 grams of vegetable cream
- 2 bags of vegetable gelatin
- 20 grams of fructose
Mix the integral wheat flour with the baking powder and the cocoa. Add the egg whites, sugar and the softened butter. Mix it all good and knead the dough. Roll the dough in a foil and leave it in a refrigerator for an hour. Thereafter stretch the dough and bake it.
Wash the redcurrants and mince them in a blender. Whisk the vegetable cream. Whisk the gelatin with 2 spoons of water and leave it for 10 minutes to rest. Mix the redcurrants with the vegetable cream and cook it few minutes under continuous stirring, so it doesn’t burn. Add the gelatin and cook until it doesn’t melt, minding not to boil. Keep the baked rough to cool, and pour the jelly on it after. Put it in a refrigerator to tighten.
One piece contains 168,7 kcal; 4,3 grams of proteins; 9,4 grams of fats; 17 grams of carbohydrates.