Red Currant Streusel Cake
A German summer cake with a buttery shortcrust base, tart red currants, and a thick layer of crisp cinnamon-vanilla nut streusel.
Tart summer currants keep this rich pastry lively. A sturdy shortcrust supports the berries, while a second butter-flour mixture bakes into a deeply golden nut streusel; keeping those two doughs distinct is the key to the cake's contrasting textures.
Instructions
- 1
For the shortcrust, knead the 250 g flour, 150 g softened butter, 80 g sugar, egg, and one pinch of salt in a bowl until a cohesive dough forms. Shape into a ball, wrap, and refrigerate for at least 30 minutes.
30 min
- 2
Meanwhile, knead together the 120 g butter, 140 g sugar, 160 g flour, ground nuts, second pinch of salt, ground vanilla, and cinnamon until chunky streusel forms. Set it aside.
- 3
Remove the red currants from their stems, wash them gently, and drain them thoroughly so excess water does not soften the pastry.
- 4
Line the base of a 26 cm springform pan with parchment paper. Preheat the convection oven to 160°C (320°F).
- 5
Press two-thirds of the chilled dough evenly over the base of the pan. Use the remaining third to form a raised rim. Spread the drained currants over the base, then distribute the streusel evenly on top.
- 6
Bake for about 50 minutes at 160°C (320°F), until the streusel is crisp and golden. Remove from the oven and let the cake cool briefly before releasing the springform and slicing.
50 min
Ago's Notes
- Keep the dough and streusel quantities separate: the base uses 250 g flour, 150 g softened butter, 80 g sugar, and one pinch of salt; the topping uses 160 g flour, 120 g butter, 140 g sugar, and a second pinch of salt.
- Use 70 g ground nuts of your choice; ground almonds are the source's suggested alternative.
- The source specifies a 26 cm springform pan. Scale the ingredient quantities if using a substantially different pan size.
- The source displays 20 minutes of preparation, 50 minutes of baking, a separate 30-minute wait, and a 70-minute total. The dough must still chill for at least the full 30 minutes before assembly.
Let the cake settle briefly after baking so the juicy currant layer and crisp streusel hold together when sliced.
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