- For the batter
- 3 egg whites
- 3 egg yolks
- 50 grams Fructose
- ½ organic lemon (zested and juiced)
- 60 grams Buckwheat flour
Preheat the oven to 180°C (approximately 350°F). For the batter, beat the egg whites with 1 pinch of salt until stiff, then refrigerate. Beat 2 egg yolks with the fructose until creamy. Add the lemon zest, lemon juice and 3 tablespoons of flour. Carefully fold in the egg whites.
Line the bottom of a springform pan with parchment paper. Pour the batter into the pan and bake in the oven for 15 minutes.
Cover with aluminum foil and continue to bake for another 25 minutes. Carefully loosen from the mold with a sharp knife and turn out onto a cooling rack.
Soak the gelatin in cold water for 5 minutes. Mix 100 grams (approximately 3 1/2 ounces) currants with fructose and stir into the yogurt. Heat the dripping wet gelatin in a small saucepan until melted. Stir in 2 tablespoons of the yogurt mixture, then add the gelatin to the rest of the yogurt. Sweeten to taste with sweetener. Whip the cream until stiff and fold into the mixture, then refrigerate for 15 minutes.
Cut the cake in half crosswise. Place the bottom half of the cake on a plate and surround with a cake ring. Spread half of the yogurt mixture on top, place the second layer and spread with the remaining cream. Refrigerate the cake for 2-3 hours. Decorate the cake with the remaining currants, remove the cake ring, slice and serve.