Ingredients for 12 pieces:
For the shortcrust pastry:
100 g cashew nuts
50 g flour
60 g sugar
125 g cold butter
2 tbsp cold water
For the topping:
500 g red currants
250 g low-fat quark
2 eggs (M)
75 g sugar
100 ml coconut drink
1 sachet cheesecake aid
30 g coconut chips
Also:
1 egg white (M)
40 g sugar
some coconut chips
Icing sugar for dusting
Preparation:
1. Toast the cashews in a frying pan until they are fat-free. Grind the cashews finely in an electric grinder. Mix the flour with the cashews and sugar. Add butter in pieces and water. Chop everything with a knife to make dry crumbs. Then quickly knead everything by hand into a smooth dough.
2. Grease and flour a tart tin (26-27 cm diameter). Pour in the dough and flatten with a floured hand to form a base with a rim. Put the tin in the fridge for 1 hour.
3. Rinse the currants and remove the berries from the stems with the tines of a fork.
4. Mix the low-fat quark with the eggs, sugar, coconut drink and cheesecake mixer. Chop the coconut chips into small pieces and mix in with two thirds of the currants.
5. Spread the mixture over the pastry. Bake in the preheated oven at 200 degrees (gas: level 3-4, fan oven: 160 degrees) for about 30 minutes. Leave the cake to cool in the switched-off oven.
6. Beat the egg whites until stiff, adding the sugar. Spread the remaining currants on the cake. Using a teaspoon, place small heaps of beaten egg whites on top of the cake. Bake at 150°C (gas mark 1-2, fan oven 100°C) for 10 minutes. Serve the cake sprinkled with a few coconut chips and icing sugar.
Preparation time approx. 75 minutes + cooling time
Nutrition per piece approx.:
Calories: 274
Joule: 1146
Protein: 7,2 g
Fat: 15,6 g
Carbohydrates: 25 g
(FoodCentrale by ddp images)
