Red Current Cake
The red current season is almost over. Sadly. And since I love them, I planted my own berry bush on the balcony this year. I wish I could tell you, that it grew enough berries to bake this cake, but it was just enough for the decoration… And so, a very big thank you to M for the generous berry donation from her garden! And later in the year, this cake is also great with frozen red current berries, btw.
Recipe – Red Current Cake
Amount: 1 cake (28 cm/11 inch)
Prep time: 20 minutes prep, 50 minutes baking time
5 eggs, separated
120 g butter
60 g brown sugar
1 pack vanilla sugar or 1 Tsp vanilla extract
1 pinch of salt
250 g flour
150 g white sugar
15 g starch
100 g ground almonds
200 g Magerquark (a low fat curd cheese, I would suggest replacing it with cream cheese if you cannot find the matching ingredient in your country)
400 g red currents (fresh or thawed)
Line the bottom of a round pan (28 cm/11 inch, preferably with a removable side) with baking paper and grease the sides. Preheat the oven to 355° F (180° C, upper and lower heat).
Set up 3 bowls. Separate the 5 eggs: The egg whites in one bowl, 1 egg yolk in the second and the remaining 4 egg yolks in the third bowl.
Mix the egg whites until stiff peaks form.
For the crust: In the bowl with 1 egg yolk, add 120 g soft butter, 60 g brown sugar, 1 pack vanilla sugar or 1 tsp vanilla extract and a pinch of salt. Mix the ingredients to a creamy consistency. Now add 150 g flour and fold it into the batter with a spatula until the dough forms even crumbs, almost sand like.
Add the crust-dough into your prepared baking pan. Press it evenly into the bottom, and if you want to, also to the sides.
Now mix the other 4 egg yolks together with 150 g white sugar, 15 g starch, 100 g ground almonds and 200 g Magerquark (see note above). Now gently fold in your stiff egg whites with the spatula. Once incorporated add the 400 g red current berries and carefully fold them in.
Add the filling to the baking pan.
Bake the cake at 355° F (180° C, upper and lower heat) for 50 minutes. I normally need to cover the cake after about 40 minutes to prevent excessive browning of the top.
Let the cake cool in the baking pan before removing the sides and serving.
Keeps covered up to 3 days.