Currant sponge cake with spelt and tiger nut flour

Ingredients for 1 servings:

• 3 eggs
• 3 tbsp water, hot
• 40 g cane sugar
• 60 g wholemeal spelt flour
• 30 g spelt flour type 1050
• 30 g tiger nut flour
• 1 tsp cream of tartar baking powder
• 2 tbsp strawberry jam
• 450 g currants, approx.
• 2 tbsp potato flour
• 4 tbsp cane sugar
• 500 ml water or diluted fruit juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Separate the eggs. Beat the egg whites until stiff peaks form. Beat the egg yolks until frothy. Stir in the hot water. Combine the flours and sugar, then fold into the egg whites and the foam mixture. Transfer to a springform pan lined with baking paper. Bake in the oven at 160°C (convection oven) for about 8 minutes. Allow to cool. Remove from the pan and place on a cake plate. Place a cake ring around the cake. Spread the strawberry jam on top, then arrange the rinded currants on top. For the glaze, mix a little liquid with the potato flour and cane sugar until smooth. Bring the remaining fruit juice to a boil. Slowly add the cornstarch mixture in a thin stream, stirring constantly. Bring to a boil for about 1/2 minute, stirring constantly. Immediately pour the glaze over the currant cake and allow to set. Remove the ring before serving.