Quick German Red Currant Crumble Cake
Ingredients
Dough
- 320 g all-purpose flour (Type 405)
- 130 g sugar
- a pinch of salt
- 200 g cold butter
- butter for greasing the pan
Filling
- 800 g red currants
- 70 g sugar
- 1 packet vanilla pudding powder (or 35 g cornstarch)
Preparation
Mix flour, sugar, and salt in a mixing bowl.
Cut cold butter into pieces, add to the bowl, and quickly work all ingredients with your hands into crumbles.
Chill the crumbles for about 15 minutes.
Grease the bottom of a 26 cm springform pan.
Wash the red currants, pat dry, and remove the berries from the stems using a fork.
Mix the berries with sugar and pudding powder in a bowl.
Preheat the oven to 180°C conventional (160°C fan).
Press three quarters of the crumbles into the prepared pan to form a base and a 4 cm high rim.
Fill the pan with the berry-sugar mixture and cover with the remaining crumbles.
Bake the red currant crumble cake in the lower third of the preheated oven for about 45 minutes.
Let cool completely after baking, then carefully remove from the pan.
Notes
The crumble cake yields about 12 servings and keeps refrigerated for at least 3 days.
Tips
You can also use frozen red currants or a frozen berry mix for this crumble cake.
