Working time approx. 30 minutes
for a 24 cm cake pan
200g Hamlitsch hemp flour
2 tsp of baking powder
pinch of salt
for the topping:
3 egg whites
150g ground Hamlitsch pumpkin seeds
2 handful of red currants
Prepare a shortcrust pastry with hemp flour, butter, sugar, yolk, baking powder and salt. Let it rest a little in the refrigerator. Line a springform pan with baking paper and press the dough into the baking pan with wet hands. Bake in a preheated oven at 180 ° C for 10 minutes.
In the meantime, beat the 3 egg whites with the sugar until stiff and fold in the ground pumpkin seeds. Finally, carefully mix in the currants.
After 10 minutes, take the pre-baked cake out of the oven and spread the egg whites on top. Bake for another 15 minutes at 180 ° C.