This easy red currant cake is deliciously juicy, not too sweet and a super refreshing summer bake. I make this German recipe every year and look forward to it as soon as the currants start turning red. In Germany, they ripen at the beginning of July and open up all the possibilities of what you can do with them.
This cake is a variation of the famous German Butter Cake - just with red currants and hazelnuts. Another variation of German Red Currant cake is this Träubleskuchen, which is a Red currant cake made with Meringue.
What are Red Currants (Johannisbeeren)
Red currents are little red berries that grow in the summer on red currant bushes. They grow well in mid to northern Europe. They taste sour-sweet and are used for cakes, jams, and general summer fruit mixes.
Where can I find Red Currants to buy?
Your best bet is to find red currants at farmers markets or health food stores. In the UK I have seen them in self-picking farms such as Cockbridge Farm in Surrey.
Larger supermarkets tend to sell them fresh when in season.
Red currants are easy to grow from home. They are an undemanding fruit and you can read all about how to grow them on the RHS website.
What are Red Currants called in German?
Red Currants in German are called “Johannisbeeren”. The name originates from the saint day of St John the Baptist. This is celebrated on the 24th of June, which is about the time that the red currants ripen in Germany.
How to make red currant cake
Ingredients
For the yeast dough
- 100 ml / 3.4 fl oz milk (at room temperature)
- 7 g/ 0.2 oz instant yeast (2 teaspoon or 1 sachet)
- 20 g/ 0.7 oz sugar
- 200 g/ 7 oz flour (Germany type 405, UK plain flour, US pastry flour)
- 1 egg yolk (from a large egg)
- 1 pinch of salt
- 20 g/ 0.7 oz butter (at room temperature)
- 35 gr/1.2 oz ground hazelnut (alternatively use ground almonds (affiliate link))
- 20 g/ 0.7 oz breadcrumbs
For the red currant topping
- 75 g/ 2.6 oz butter
- 50 g/ 1 oz icing/ confectioners’ sugar
- 2 teaspoon vanilla sugar (you can substitute this with 1 teaspoon vanilla extract (affiliate link))
- 250 g/ 9 oz red currants.
Red Currant Cake Recipe Steps
- To make the yeast dough, warm the milk to around 35°C or 95°F. The milk should not be too hot as otherwise the yeast will not rise. Mix the yeast and the sugar into the milk and leave to rest for about 10 minutes. After that you should see little bubbles forming on the surface.
- Now add the milk mixture to the flour, egg yolk, salt, nuts and butter. Using a stand or hand mixer with the dough hook attachment, knead the mixture to a smooth yeast dough.
- Cover the bowl and leave to rest for at least 30 minutes.
- In the meantime, prepare the red current topping. Mix the butter, confectioners/ icing sugar and vanilla sugar (or extract) to a smooth cream.
- Wash the red currants and remove them from their stems. The easiest way is to do that with a fork (see picture)
- Prepare a tart or shallow pie dish (27 cm or 10 inch diameter) by greasing it with butter. Sprinkle the form with breadcrumbs (this will prevent the cake sticking later).
- With a rolling pin (affiliate link), roll the dough out to the size of the dish. Remember that you need to cover the edges of the tart form too. About 3-4 mm thick. Place the dough into the cake form and leave to rest for a further 10 minutes.
- With your index fingers make little indentations into the dough (see pictures). Fill the little holes with the vanilla-butter mixture. You can fill it with a spoon, or to be more precise you can use a piping bag (affiliate link). Now spread the red currant berries evenly on top of the cake base.
- Bake the cake in a preheated oven at 160°C or 320°F (fan setting) for around 30 – 35 minutes. The exact baking time varies by oven. To check if your cake is done, stick a skewer into the cake. If it comes out clean, it is done.
- Leave the cake to cool down a little before serving.
How to serve this red currant cake?
Traditionally you would serve this cake in Germany in the afternoon at “Kaffee und Kuchen” (coffee and cake time). This cake tastes great with some freshly whipped cream or a scoop of vanilla ice cream.
Storage Instructions
This cake is made with a yeast base, so it tastes best the day it is baked. However, in the unlikely event that you have any leftovers, you can store them in an airtight container for up to three days.
More Red Currant Recipes:
- Rote Grütze (German Red Berry Pudding)
- Redcurrant, Strawberry and Raspberry Jam
- Redcurrants with Elderflower and Mascapone Cream Tartletts
- Red Currant Ice Cream
More Fruit Cake Recipes
Recipe
German Red Currant Cake (Johannisbeerkuchen)
Equipment
- 27 cm - 10 inch tart dish or cake form
Ingredients
For the yeast dough
- 102 ml milk 3.4 fl oz at room temperature
- 7 g instant yeast 2 teaspoon or 1 sachet
- 20 g sugar 0.7 oz
- 200 g flour 7 oz (Germany type 405, UK plain flour, US pastry flour)
- 1 egg yolk from a large egg
- 1 pinch of salt
- 20 g butter 0.7 oz (at room temperature)
- 35 g ground hazelnuts (affiliate link) 1.2 oz (alternatively use ground almonds (affiliate link))
- 2 tablespoon breadcrumbs 0.7 oz
For the Red Currant Topping
- 75 g butter 2.6 oz or ⅓ cup butter
- 30 g icing / confectioners sugar ⅓ cup
- 1 teaspoon vanilla sugar (you can substitute this with 1 teaspoon vanilla extract (affiliate link))
- 250 g red currants 9 oz
Instructions
Make the yeast base
- Warm the milk to around 35°C (95°F) - it should feel lukewarm to the touch, not hot, as excessive heat will kill the yeast. Mix the yeast and sugar into the warm milk, then set aside for 10 minutes until you see small bubbles forming on the surface, indicating the yeast is active.102 ml milk, 7 g instant yeast, 20 g sugar
- In a large mixing bowl, combine the flour, egg yolk, salt, and ground hazelnuts (affiliate link). Add the foamy milk mixture and softened butter. Using a stand mixer with dough hook attachment (or knead by hand), mix until the dough comes together and becomes smooth and elastic, about 5-7 minutes.
- Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm place for at least 30 minutes until slightly puffed.
- In the meantime, prepare the red currant topping. Mix the butter, confectioners/ icing sugar and vanilla sugar (or extract) until it starts to smooth cream.75 g butter, 30 g icing / confectioners sugar, 1 teaspoon vanilla sugar
Prepare the Red Currant Topping
- While the dough is rising, make the vanilla butter mixture by creaming together the butter, icing sugar, and vanilla sugar (or extract) until light and fluffy.250 g red currants
- Wash the red currants and remove them from their stems using a fork - simply run the fork down each stem to easily strip off the berries.
Assemble and Bake
- Preheat your oven to 160°C (320°F) with fan setting. Grease a 27cm (10-inch) tart or shallow pie dish with butter, then sprinkle with breadcrumbs to prevent sticking.2 tablespoon breadcrumbs
- Roll out the risen dough to fit your dish, making it about 3-4mm thick and ensuring you have enough to cover the edges. Transfer the dough to the prepared dish and let it rest for another 10 minutes.
- Using your fingertips, create small indentations all over the dough surface. Fill these dimples with the vanilla butter mixture using a spoon or piping bag (affiliate link) for precision. Evenly distribute the red currants over the entire surface.
- Bake for 30-35 minutes until the dough is golden brown and cooked through. Test doneness by inserting a skewer into the cake - it should come out clean.
- Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Jacqui – Only Crumbs Remain:Recipes Made Easy says
Oh wow I've got to try this I love yeasted cakes and I am picking my redcurrants just now.
Marita says
Thank you, Jacqui. Let me know if you like it.
Choclette says
Mmmmm, that looks so delicious. Love the idea of making a yeasted dough tart with redcurrants. We have a bush at our allotment, but I think I got about five currants in total this year. The Birds got the rest!
Camilla says
I've not heard of this German yeasted bake before but can imagine how good it tastes, redcurrants are a favourite of mine so I must try this!
Marita says
Thank you, I will hope you enjoy this recipe.