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German Blackcurrant Cake

German Blackcurrant Cake
German Blackcurrant Cake – Schwarzer Johannisbeerkuchen

This German blackcurrant cakeis a good idea if you want to use blackcurrant. In German in it called Schwarzer Johannisbeerkuchen.

This cake is composed of a crust covered with a preparation with blackcurrants.

On our Instagram account, red_frying_pan asked us for the recipe.

So here is our recipe for a big German blackcurrant cake (we halved the quantities because it was too much for us).

The french recipe is online : gâteau allemand au cassis.

Ingredients for the German Blackcurrant Cake

  • 500 g of blackcurrant (cassis)
  • 200 g flour
  • 100 g butter
  • 125 g almond powder
  • 100 g sugar + 5 tablespoons of sugar
  • 4 eggs
  • Icing Sugar

Preparation of the German Blackcurrant Cake

  • Take the butter out of the refrigerator a few hours before preparing the cake so that it’s at room temperature
  • Mix the flour with the 5 tablespoons of sugar and the butter until you get a sand-like mixture.
  • Add 1 egg
  • Knead the dough until it’s not sticky anymore
  • Film the dough with kitchen film and leave it to rest for 2 hours in the refrigerator
  • Preheat the oven to 190°C – 374°F – Thermostat 6-7
  • Clean the blackcurrants, remove the green part (the stem) if necessary, just keep the dark « berries »
  • Separate the whites of the 3 remaining eggs from the yolks
  • Mix the yolks with 50 g of sugar until the mixture turns creamy.
  • Stir almonds into the yolks
  • Beat the egg whites with the remaining 50 g of sugar until fluffy, until stiff peaks form
  • Gently fold the egg whites into the yolk mixture, then add the blackcurrants
  • Grease a 26 cm diameter circular springform mold
  • Flour the table and then spread the first dough (the one that lies in the refrigerator), it should be about 5 millimeters thick
  • Prick the bottom of the dough with a fork
  • Pour the blackcurrant mixture over the dough, level the top
  • Bake for about 40 minutes
  • Remove from the oven, leave to rest for 5 minutes and then remove from the form
  • Leave to cool then sprinkle with icing sugar

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German Blackcurrant Cake Schwarzer Johannisbeerkuchen
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