You can see them everywhere these days – the delicious currants. Especially if you have your own currant bush in the garden, you will wonder what you could prepare with all the many fruits. Sure, jam always works, but maybe you would like something different this year? In our opinion, cake is a great idea at any time and that's why we're dedicating this article to this popular dessert that will sweeten your Sunday coffee. We've collected a few easy white, red and blackcurrant recipe ideas for you to try. We promise that every currant cake recipe will make your head spin!
Would you like a red or black currant cake from a tray with pudding? The sour cream is, among other thingsenriched with vanilla pudding powder. Since a baking tray is used for baking, you can then cut the finished cake into currant slices. You can also prepare the currant cake recipe with a round shape. The currant cake is quick to make thanks to the simple batter.
For the cake dough:
- 600 g currants, optionally red, black or white (black ones are more aromatic, white ones are sweeter than red ones)
- 250 g soft butter
- 350 g Flour
- 5 medium eggs
- 100 g low-fat quark
- 220g sugar
- 1 pinch of salt
- 1 pack vanilla sugar with bourbon flavor
- 1 pack of baking powder
Pudding sour cream:
- 400 g sour cream
- 150 g quark (preferably low-fat quark)
- 50 ml milk
- 60g sugar
- 1 pack vanilla sugar
Preheat the oven to 180 degrees and grease a baking tray (38 x 45 cm) with butter (or a springform pan).
Currant Cake Recipe – Prepare the cake batter
Mix the flour with the baking powder in a bowl and set aside. Using a hand mixer, mix the softened butter with the sugar, vanilla sugar, salt and low-fat quark until a foamy mass is formed, to which you then stir in the flour mixture. Now spread the resulting batter evenly on the prepared baking tray (or spread the currant cake batter in a springform pan).
Prepare the sour cream with pudding
Mix all the ingredients for the cream. Once you get a smooth mixture, spread it evenly in portions using a tablespoonon the batter. Only then do you smooth out the cream and distribute the berries over it, regardless of whether you use black, red or white currants for the cake. Bake the cake for about 35 minutes.
Currant cake with meringue and almonds
Blackcurrants and almonds simply belong together and complement each other perfectly in this currant cake recipe. You can optionally add meringue and either buy it ready-made or prepare it yourself. This is how the cake turns outwith black currantsmade:
For the cake:
- 95 g Flour
- 30 g ground almonds
- 1 tsp baking powder
- ¼ tsp kosher salt
- 60 g soft butter
- 100g sugar
- 1 TL Vanilleextrakt
- ½ tsp Almond extract
- 1 large egg
- 60 ml milk
- 250 g black currants
- 2 Tbsp almond slivers (approx. 30 g)
For the sprinkles:
- 40 g Butter
- 50g sugar
- 40 g Flour
For meringue (optional):
- 8 egg whites
- 500 g sugar or powdered sugar
- 1 teaspoon vanilla sugar
- 1 squeeze of lemon
- Piping bag and star nozzle
Preheat the oven to 175 degrees and grease a springform pan (ø 20 cm) (or line it with baking paper). Prepare the mixture for the streusel by mixing the listed ingredients together. This should result in a crumbly dough. Now prepare the cake:
Prepare and bake cake batter
Mix the flour, almond powder, baking powder and salt in a bowl and the butter, sugar, vanilla and almond extract in a separate bowl using a hand mixer. Then add the egg and then the milk. Then, while stirring, incorporate the dry ingredients from the other bowl until a smooth dough is formed. Spread it in the prepared springform pan and smooth it out. First distribute the berries evenly and then the sprinklesand the almond flakes. Bake the cake for about 60 minutes (check with a toothpick). Allow to cool for a few minutes before removing the springform pan.
Tipp: Vanilla ice cream goes very well with this currant cake recipe.
You can prepare meringue for the currant cake recipe like this
Beat the egg white and stir in 100 g of the sugar, then gradually the rest and finally the lemon and vanilla sugar. Pipe the finished mixture onto a baking tray lined with baking paper and bake the meringues in the oven at 80 to 100 degrees for about 2 hours. Then let them cool and decorate the cake with them.
Carob Tarte
Tart sounds somewhat complicated, but it's not at all. Without much effort, you can quickly get two delicious tarts (or one large one)from a delicious shortcrust pastry. For this purpose, obtain suitable baking tins and prepare the following currant cake recipe according to the instructions:
- 60 g Flour
- 1 tbsp sugar
- 55g butter, cut into pieces or slices just before using
- 1 tbsp water + possibly more
- 1 pinch of salt
For the filling:
- 110 g currants
- 2 tbsp cornstarch
- 2 tbsp sugar
Preheat the oven to 200 degrees.
Bake the tart bases
Mix the dry ingredients for the dough and then incorporate the butter. Use a fork or your hands to quickly knead a dough. The butter shouldn't get too warm, which means you'll end up with a few larger pieces of butter left, which isn't a bad thing. Add the water and knead a dough. If necessary, add a little more water. Wrap the dough in cling film and place it in the fridge or, even better, in the freezer for 15 minutes. Now spread the dough into the tart tin or into two small tins. Bake for 10 to 12 minutes until golden.
Currant Cake Recipe – Cook the filling
Mash the berries with a fork, place them in a fine sieve and collect the juice while continuing to press the berries. Stir in the sugar until dissolved, then the starch until there are no lumps. Pour the sauce into the dough molds and bake them again, but this time at 175 degrees for 20 minutes. Decorate as desired with a few berries and powdered sugar.
A few ideas and recipes on how to process white currantscan be found here.
