The Swabian Red Currant cake or “Schwaebischer Traeubleskuchen” is a traditional summer cake from the Southern Swabia region in Germany (region around Stuttgart and Karlsruhe down to the Lake of Constance).
Many Germans have a garden and red currant bushes are very common and can be found in almost every garden. With the berries you can make this delicious cake, use them for jam or jelly, or make juice out of them. If you have the possibility to get red currants this cake is a must make. Happy Baking!
Ingredients Swabian Red Currant Cake
250 g flour
125 g butter (2 sticks)
65 g sugar
1 dash salt
1 tbsp milk
500 g red currant berries
1 hand full bread crumbs or ground hazelnuts
200 g sugar
125 g ground almonds
1 package vanilla sugar 0.3oz – How to make Vanilla Sugar –
Baking Instructions Swabian Red Currant Cake
– mix all ingredients for the base cake; knead them until you have a smooth dough, wrap it in foil, place it in the fridge for 30 min.
– Wash red currants, remove them from their branches.
Use 2 bowls for the topping.
– Separate eggs, place them in 1 bowl.
– By using a wooden spoon, beat them with 1 tbsp sugar until creamy.
– In second bowl beat egg whites until firm with sugar vanilla sugar and almonds.
– Mix 2/3rd of the egg white with the egg yolks and fold in carefully the red currants (don’t use the mixer, use a wooden spoon).
– Roll dough on a floured baking board so it will fit into a 26cm diameter baking form.
– With a fork poke the dough several times.
– Place the breadcrumbs or hazelnuts on top of the dough, add the topping.
– Place remaining egg white on top.
– Bake for 45-60 min on 370 F (the topping should net get too brown).
If you use a big egg for the base, you might not use the milk. The dough should not be sticky. If it is add a bit more flour.