John Myers
Ingredients for 1 servings:
- 150 g flour (whole wheat flour)
- 100 g hazelnuts, ground
- 50 g oat flakes
- 1 egg(s)
- 2 tbsp oil
- 2 tbsp honey
- 100 g sour cream
- 500 g currants, red
- 100 g hazelnuts, ground
- 2 tbsp oat flakes
- 3 egg whites
- 1 pinch of salt
- ¼ tsp cinnamon
- 1 vanilla pod(s), the pulp
- 2 tbsp honey, liquid
- Oil, for the mold
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Mix the flour with the hazelnuts and oats. Whisk the egg with the oil, honey, and sour cream. Add the flour mixture and quickly knead everything into a smooth dough. Roll out the dough on a lightly floured surface and line the greased pan, forming a rim about 3 cm high. Chill for about 30 minutes. Wash the currants and remove them from the stalks. Beat the egg whites with salt, cinnamon, vanilla seeds, and honey over a hot water bath until stiff, then fold in the hazelnuts, oats, and currants. Spread the mixture over the pastry case. Bake the cake in a preheated oven (180°C) for about 40 minutes.
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