Do you have too many red currants at home and don’t know what to do with them? I might have the solution for you here! Simply bake the best red currant cake in the world! In Swabia, Germany, it is known as Träubleskuchen and very well loved.
It just tastes like it came from a Swabian bakery, and I just love it. 🙂
How to prepare a red currant cake:
For this you will need:
- red currants
- whipped cream
- ground almonds
So first, you prepare your homemade shortcrust pastry base and let it rest in the fridge for about 30 minutes. Then you will need to blind-bake it so that the pastry stays nice and crispy and doesn’t get soggy with all the fruit on top.
While the shortcrust cools down a little, the red currants need to be washed and plucked/peeled from the stalk.
This is actually quite easy to do:
plucking the red currants
Carefully pull the washed red currants down from the stalk. If you pull them upwards, they will have some stalks left on them.
Pulling downwards, the berries simply come off the stem.
After that, an egg white Meringue is made, and then you carefully fold in the ground almonds and the red currants.
Preparing the meringue
Beat the egg whites with a pinch of salt until stiff. Slowly drizzle in the sugar and then carefully fold in first the almonds mixed with the starch and then the red currants.
Add the mixture on the blind baked shortcrust pastry.
Then bake the red currant cake for about 50 minutes, let it cool down and enjoy.
If you like, sprinkle some powdered sugar on top.
Tada! Now you have a delicious Träubleskuchen that really tastes like it came from a Swabian bakery! And if you are on the lookout for some tips on baking, take a look here.
How long can I store the cake?
If you store the red currant cake in a cool and dry place, it will keep for about 2-3 days. However, if you add a few redcurrants on top, the top meringue layer will no longer be crispy the next day.
Hence my tip: Only decorate the cake when you need it 😉
As you can see, a red currant cake like that is not that difficult!
And if you are wondering of what to cook/ bake with the reminder of the 4 egg yolks, why not try to make a Sauce Hollandaise! I have a foolproof tip on how to make it 🙂
Have fun baking and enjoy it!
red currant cake
a classic German cakemoderate
Prep time:20 minutes
Rest time:30 minutes
Baking time:55 minutes
Total time:1 hours 45 minutes
|1||pinch of salt|
|1||TSP baking soda|
|1||pinch freshly grated lemon peel|
|500 g||red currants|
|4||eggwhites (size M)|
|1||pinch of salt|
|125 g||ground almonds|
|40 g||corn starch|
- blind baking
Steps of preparation
short crust base
- Knead all the ingredients into a smooth dough and place in cling film. Place in the fridge for about 30 minutes.
- Preheat the oven to 180 °C
- Roll out your dough on a floured work surface, lining the edges of the pan as well
- Bake blind for about 10-15 minutes
- Remove from oven and allow cooling. Meanwhile, continue with the recipe.
- Wash, dry and pluck the red currants from the stalks
- Weigh all ingredients and have them ready
- Beat the egg whites with the salt until stiff, slowly adding the sugar.
- Gently fold in the ground almonds and the corn starch.
- Add the red currants and carefully fold in
- Pour the mixture onto the pastry and smooth it out lightly
- Bake the cake for about 50 minutes
- remove the cake from the oven and let it cool
Additionally you can dust with some powdered sugar
You tried this recipe?
Then link @sabrinastable on Instagram or use the hashtag #sabrinastable.
You may also like these recipes:
- Cinnamon Apple Sheet Cake
- The best Sunday cakes for a lazy afternoon
- German Spitzbuben, a classic cookie recipe
- Swabian Popovers
- Bulgarian Banitza
- German coconut macaroons with chocolate
- Quiche Lorraine with leek and bacon
- American cinnamon rolls
- Swabian red currant cake
2 thoughts on “Swabian red currant cake”
Where does the 40g of starch go? It’s mentioned in the ingredients but not the instructions. Fold in with the almonds?
Thank you for letting me know Warren! I just updated it.
Simply add the starch with the ground almonds.
Hope you will enjoy this beautiful cake!
Love sabrina x