3 varieties with pudding and sour cream, from the mold with simple batter and tart

You can see them everywhere at the moment – the delicious currants. Especially if you have your own currant bush in the garden, you will wonder what you can cook with all the many fruits. Sure, jams always work, but maybe you want something different this year? In our opinion, cake is always a good idea, which is why we dedicate this article to this popular dessert, which will sweeten your Sunday coffee. We have collected some simple recipes for white, red and black currant that you can try. We promise that every single recipe for currant cake will make your head spin!

Currant cake with sour cream and pudding powder

Currant cake recipe from the mold with pudding cream

Do you want red or blackcurrant cake from the box with pudding? The sour cream is enriched with, among other things, 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 made quickly thanks to the simple batter.

For the cake dough:

  • 600 g currants, possibly red, black or white (blacks are more aromatic, whites are sweeter than reds)
  • 250 g softened butter
  • 350 grams of flour
  • 5 medium-sized eggs
  • 100 g lean quark
  • 220 grams of sugar
  • 1 pinch of salt
  • 1 packet of vanilla sugar with bourbon flavor
  • 1 packet of baking powder

Pudding sour cream:

  • 400 g sour cream
  • 150 g quark (preferably low-fat quark)
  • 50 ml of milk
  • 60 grams of sugar
  • 1 packet 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

Recipe ideas for red, black and white currants

Mix the flour with the baking powder in a bowl and set aside. Mix the soft butter with the hand mixer with sugar, vanilla sugar, salt and lean quark until a frothy mass is formed, which you then stir into the flour mixture. Spread the resulting batter evenly on the prepared baking tray (or spread the currant cake batter in a springform pan).

Prepare sour cream with pudding

Currant cake recipe with sour cream for the baking tray or springform pan

Mix all the ingredients for the cream. As soon as you get an even mass, spread it evenly over the batter in portions with a tablespoon. Only then do you even out the cream and spread 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 pie with meringue and almonds

Bake a quick currant cake recipe with batter

Blackcurrants and almonds simply belong together and complement each other perfectly in this currant cake recipe. You can add meringue as an option and either buy it ready-made or make it yourself. How to make the blackcurrant cake:

For the cake:

  • 95 grams of flour
  • 30 g ground almonds
  • 1 teaspoon baking powder
  • ¼ ts kosher salt
  • 60 g soft butter
  • 100 grams of sugar
  • 1 teaspoon vanilla extract
  • ½ ts almond extract
  • 1 large egg
  • 60 ml of milk
  • 250 g black currants
  • 2 tablespoons almond slices (approx. 30 g)

For the sprinklers:

  • 40 grams of butter
  • 50 grams of sugar
  • 40 grams of flour

For meringue (optional):

  • 8 egg whites
  • 500 g sugar or powdered sugar
  • 1 teaspoon vanilla sugar
  • 1 squeeze lemon
  • spray bag and star tip

Preheat the oven to 175 degrees and grease a springform pan (ø 20 cm) (or line it with baking paper). Prepare the batter for the crumble by mixing the ingredients together. A crumbly dough should form. Now prepare the cake:

Prepare and bake cake batter

Bake delicious cakes with currants for the family

In a bowl, whisk together flour, almond powder, baking powder and salt, and in a separate bowl, whisk together butter, sugar, vanilla and almond extract with a hand mixer. Then add the egg and then the milk. Then, while stirring, add the dry ingredients from the other bowl until a smooth mixture is formed. Distribute it in the prepared springform pan and smooth it out. Distribute the berries evenly first, followed by crumbs and almond flakes. Bake the cake for about 60 minutes (check with the toothpick sample). Allow to cool for a few minutes before removing the springform pan.

Tips: Vanilla ice cream goes very well with this currant cake recipe.

Prepare the meringue for the currant cake recipe like this

Currant cake recipe for black varieties with almonds

Whisk the egg whites and stir in 100 g of the sugar, then gradually the rest and finally the lemon and vanilla sugar. Spray the finished mass out on a baking tray lined with baking paper and bake the meringue in the oven at 80 to 100 degrees for about 2 hours. Then let them cool and use them to decorate the cake.

Rip tart

Blackcurrant Cake Recipe for a tart with a simple blackcurrant filling

Tarte may sound complicated, but it is not at all. Without much effort, you quickly get two delicious tartlets (or a large one) from a delicious puff pastry. For this purpose, get suitable baking tins and prepare the following currant cake recipe according to the instructions:

  • 60 grams of flour
  • 1 tablespoon sugar
  • 55 g butter, cut into pieces or slices just before use
  • 1 tablespoon water + possibly more
  • 1 pinch of salt

For the filling:

  • 110 grams of currants
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar

Preheat the oven to 200 degrees.

Fry the pie bases

Prepare the puff pastry for the tart and distribute in the mold

Mix together the dry ingredients for the dough, then work in the butter. Knead a dough quickly with a fork or your hands. The butter should not get too hot, which means you end up with some larger pieces of butter, which is not a bad thing. Add the water and knead a dough. If necessary, add a little more water. Wrap the dough in cling film and put in the fridge or even better in the freezer for 15 minutes. Now divide the dough into the pie tin or into two small forms. Bake for 10 to 12 minutes until golden.

Ripspai Recipe – Boil the filling

Mash the berries, extract the juice and mix with sugar and cornstarch

Mash the berries with a fork, place in a fine-mesh strainer, collect the juice while continuing to crush the berries. Stir in the sugar until it is dissolved, then the starch until there are no lumps. Pour the sauce into the molds and bake again, but this time at 175 degrees for 20 minutes. Garnish with some berries and powdered sugar if you like.

You can find some ideas and recipes on how to process white currants here.

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