Red currant cake with hemp flour

Working time approx. 30 minutes

for a 24 cm cake pan

200g Hamlitsch hemp flour
150g butter
70g sugar
3 yolks
2 tsp of baking powder
pinch of salt

for the topping:
3 egg whites
150g sugar
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.