Demmler's Sunday Cake: Currant Cake

Summertime is berry time 🫐🍓🍒 - We are particularly fond of currants this week. With their sweet and tart flavour, we have a summery tart recipe for you. (Picture varies from the recipe). If you liked the recipe, feel free to leave a comment or repost your cakes with the hashtag #backenmitdemmler.

Recipe redcurrant cake

• FOR THE DOUGH:
• 75 g butter
• 75 g sugar
• 1 packet vanilla sugar
• 1 pinch of salt
• 2 eggs
• 150 g flour
• 1 tsp baking powder
• 2 tbsp milk

• FOR THE TOPPING:
• 2 cups sour cream
• 4 tbsp lemon juice
• 8 tbsp jam sugar
• 2 cups cream
• 200 g redcurrant jelly
• 250 g red currants
• 1 sachet cake glaze

• PREPARATION
• Preheat the oven to 180°C and grease a springform pan (26 cm). Make the batter from the above ingredients, pour into the springform tin and bake for approx. 25 minutes at 180 degrees (fan oven).

• FOR THE FILLING:
• Mix sour cream, lemon juice and jam sugar. Whip the cream until stiff and then mix with the sour cream mixture. When cool, spread the cake base with redcurrant jelly and then spread the cream mixture on top. Chill for at least 5 hours. Wash the currants, remove the stalks and drain in a sieve. Now top the cake with currants and cover with cake glaze and leave to set for another hour.

Did you know? Fatcs to the currant!

Red, black or white - the sour currants give many a dessert that certain something extra. They also provide a large amount of vitamin C and are said to support our immune system. The mineral potassium is also abundant in currants. Potassium is responsible for the acid-base balance in our cells.

The fruits also contain another essential ingredient: iron. The black berries have the highest content of iron. The trace element is elementary for the formation of the red blood pigment haemoglobin and for the transport of oxygen. Another point that makes currants very healthy.