Red Currant Cake – German Recipe

The red currant cake, a typical German coffee cake, is loaded with fresh red currants and topped with coconut streusel.

Red currant cakes or any red currant recipe are always a delight; I just love their tartness. Not to mention that anything containing them looks pretty; they are like shiny, perfect jewels.

And I do love German baking. The Germans are world champions when it comes to baking bread and they have, at least for me, the best cakes you could possibly imagine. And so many cakes! Mandarin Cake, Apple Almond Cake, Strawberry Yogurt Cake, German Cheesecake, German Rhubarb Pie, and so on.

Streusel cakes are the kind of cakes you tend to bring to a potluck in summer. They contain no whipped cream or other milk products that can spoil in the heat, they are super easy and quick to make (even when made with yeast dough), and they are usually baked on a large baking tray, meaning that you can make a rather large cake to serve many people.

What to do with red currants?

I ask myself at least every second summer. When it comes to berries, you either get too many one summer or not enough the following year.

When you get the currants or any other berries, you can make jams and jellies, preserve them, make sauces, or freeze them.

If you are searching for more red currant recipes, have a look at the red currant cobbler.

How to make red currant cake?

Red currants:

• They need some time to release some of their juices.
• Before you start with the pastry, place it in a bowl, sprinkle it with a little sugar, and let it stand until ready to use.
• Drain the berries, but keep their juices. You will need it when making the berry topping for the streusel cake.
• When the berries have released their juices and the cake is half-baked, make the topping.
• You will need a total amount of 160 ml/ 5.4 fl. oz/ ⅔ cup liquid, which comes together when you mix the released berry juice with some cassis (optional) or only water.
• The liquid has to be thickened on the stove with cornstarch before you add the berries.
• Pour this mixture onto the baked pastry.

Shortcrust pastry:

• Place all the required ingredients into the food processor and pulse shortly until the mixture resembles breadcrumbs.
• Turn the mixture onto the working surface and knead very shortly to get a smooth ball of dough.
• Wrap this ball in cling film/plastic foil and refrigerate for 1 hour.
• Getting the dough onto the baking sheet couldn't be easier. Place some lumps of pastry on the working surface and roll them roughly in batches.
• Place them in the tray and press them together with your fingers in an even layer to cover the tray. Lightly flour your fingers, if necessary.
• Prick the pastry all over with a fork.

Coconut streusel:

• The coconut streusel is what makes this red currant recipe special. I have made lots of streusel cakes over the years, but I don't remember ever using coconut. And it works so well, absolutely delicious, you should definitely give it a try.
• To make the streusel, combine all the ingredients in the food processor and pulse briefly until the streusel forms.
• Top the red currant cake with the streusel and bake.

How to serve and store?

• Leave the cake cool on the baking tray, cut it into squares, and enjoy it as it is or with some whipped cream on top.
• It keeps well for several days when packed in an airtight container.
• You can also freeze the slices. Place them in airtight containers with sheets of parchment paper between them to prevent them from sticking together.
• When you want to defrost the slices, place them in a single layer on a plate or cutting board and defrost them at room temperature or in the refrigerator. It will not take long.

More berry cakes

Recipe

Red Currant Cake – German Recipe

This red currant cake is loaded with fresh red currants and topped with coconut streusel; this is a typical German coffee cake.

4.54 from 15 votes

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Course: Cakes

Cuisine: German

Prep Time: 30 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 24 squares

Calories: 310kcal

Author: Adina

Equipment

• ▢
  Food processor
• ▢
  Baking sheet of about 12x15 inches/ 30x40 cm

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Ingredients 

Red currants (Note 1):

• ▢ 1 kg red currants 2.2 lbs
• ▢ 2 tablespoons granulated sugar
• ▢ 60 ml cassis optional, ¼ cup, Note 2
• ▢ 160 ml released juices and water ⅔ cup
• ▢ 40 g cornstarch ⅓ cup/ 1.5 oz

Shortcrust pastry:

• ▢ 375 g all-purpose flour 3 cups + 2 tablespoons/ 13 oz
• ▢ 150 g granulated sugar ¾ cup/ 5.5 oz
• ▢ 200 g unsalted butter very cold, ¾ cup + 1 tablespoon/ 7 oz
• ▢ 1 egg
• ▢ 2 tablespoons dried breadcrumbs to sprinkle on the baking sheet

Streusel:

• ▢ 80 g dessicated coconut unsweetened, 1 cup/ 3 oz
• ▢ 180 g all-purpose flour 1 ½ cups/ 6.5 oz
• ▢ 130 g granulated sugar ⅔ cup/ 4.5 oz
• ▢ 200 g unsalted butter very cold, ¾ cup + 1 tablespoon/ 7 oz

Instructions

Red currants:

• Sugared red currants: Place the red currants in a bowl. Sprinkle with the sugar, mix carefully and let stand until ready to use. They will release some juices during this time.

  1 kg red currants/ 2.2 lbs + 2 tablespoons granulated sugar

Shortcrust pastry:

• Make the pastry: Place the flour and sugar in a food processor. Pulse to combine. Cut the cold butter into small pieces and add them to the food processor together with the egg. Process shortly until the mixture resembles breadcrumbs. Turn the dough onto the working surface and knead very briefly to form a smooth ball. Wrap in cling film/plastic wrap and refrigerate for one hour.

  375 g all-purpose flour/ 3 cups + 2 tablespoons + 150 g granulated sugar/ ¾ cup + 200 g unsalted butter/ ¾ cup + 1 tablespoon + 1 egg
• Prepare baking sheet: Preheat the oven to 350°F/ 180°C. Grease a large baking sheet. Sprinkle it evenly with the dried breadcrumbs.

  2 tablespoons dried breadcrumbs
• Roll pastry: Place some lumps of pastry on the working surface and roll them roughly in batches. Place them in the tray and press them together with your fingers in an even layer to cover the tray. Lightly flour your fingers, if necessary.
• Bake pastry: Prick the pastry all over with a fork. Bake the pastry for about 20 to 25 minutes until golden brown.

Streusel:

• Make coconut streusel: Place the desiccated coconut, flour, and sugar in the food processor and pulse it briefly to combine. Cut the cold butter into small pieces and add to the food processor. Process to obtain streusel.

  80 g dessicated coconut/ 1 cup + 180 g all-purpose flour/ 1 ½ cups + 130 g granulated sugar/ ⅔ cup + 200 g unsalted butter/ ¾ cup + 1 tablespoon

Red currants again:

• Drain the currants well and catch their released juices. Pour the juice into a measuring jug. Add the cassis (if using) and water to have a total of 160 ml/ ⅔ cup liquid in the measuring jug.

  160 ml released juices and water/ ⅔ cup + 60 ml cassis/ ¼ cup + 40 g cornstarch/ ⅓ cup
• Boil juices: Pour the liquid into a saucepan, reserving about 4 tablespoons of it to mix with the cornstarch. Bring the liquid to a boil.
• Thicken currant filling: In the meantime, place the cornstarch in a small bowl and add the reserved 4 tablespoons liquid. Whisk well to obtain a smooth and pourable paste. When the liquid comes to a boil, slowly add the cornstarch mixture while whisking continuously. Add the red currants and stir carefully. Let bubble once or twice, and remove from the heat.

Assemble the cake:

• Bake red currant cake: When the shortcrust pastry is golden, take it out of the oven and spread the red currant mixture evenly on top. Sprinkle evenly with the streusel and continue baking at the same temperature for about 30 minutes or until the streusel is golden brown and the red currant mixture underneath is bubbling.
• Let the cake cool on the tray, cut it into squares, and serve. You can serve the cake as it is or with a dollop of whipped cream on top.

Notes

1. Measurements: I always recommend using a digital kitchen scale in baking (the Amazon affiliate link opens in a new tab); it guarantees the best results. 
2. Cassis: If you don't have or don't want to use cassis for the cake, you can replace it with the same amount of water.

Nutrition

Serving: 1square | Calories: 310kcal | Carbohydrates: 39g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Cholesterol: 44mg | Sodium: 11mg | Fiber: 3g | Sugar: 16g

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