Currant Spelt Wholemeal Cake

For the currant spelt wholemeal cake, separate the eggs and put the egg whites into two bowls. Beat two of the egg whites until stiff peaks form. Beat the whole egg yolks with cane sugar and bourbon vanilla sugar until creamy. Slowly add the lukewarm water and continue beating.

Mix whole spelt flour with cream of tartar baking powder. Alternately stir milk and the flour-baking powder mixture into the dough. Carefully fold in the stiffly beaten egg whites.

Spread the dough on a baking tray covered with baking paper and bake in the oven at 180°C for about 25 minutes. In the meantime, wash and sort the currant and allow to dry.

Beat the remaining four egg whites with fine crystal sugar until stiff and carefully fold in the currant. After the 25 minutes baking time, spread on the base (without cooling) and bake again for about 15 minutes at the same heat.

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