Currant cream cake – a cool summer dish – EAT CLUB

Summer is the fruit season. Currants are no exception and always delicious. Especially in our blackberry cream cake. The tartness of the blackcurrant pairs perfectly with the sweet cream and leaves a wonderfully creamy mouthfeel.

Did you know that currants are named after St. John’s Day? John’s Day is celebrated on June 24. This day is not just a birthday John the Baptist, the penitential preacher of the Jews, but he is also very close to the summer solstice. Blooms begin around St. John’s Day, St. John’s beetles (glowworms) are especially bright, and the first currants ripen. And they’re amazing: red and white berries are blessed with a decent amount of vitamin C, potassium, iron, fiber, and red-colored anthocyanins.

It is best to spread the fruits of the blackcurrant cream cake evenly on a small plate in the refrigerator. Cover the fruit with a damp cloth as much as possible. Never cover with foil or the fruit will sweat and spoil more quickly.

Do you want to know delicious recipes with fruit? Awesome, so don’t miss out on other fruit highlights like this fruit salad with berries and basil:


A slice of butter cookies and currants arranged on a pink plate with a pink napkin and flowers as background decoration.


1 hour 45 minutes

medium difficulty

Cut currant cake on a dark green background with a plant at the bottom of the photo.


Blackcurrant Cream Cake is a cool summer treat


Summer greetings with berries: our delicious blackcurrant cream cake.

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  1. Mix the flour, sugar and 1 pinch of salt in a bowl. Divide the butter into portions and knead everything with the dough hook of a high-speed mixer, then use your hands to make a smooth dough. Wrap the dough in foil and chill for at least 30 minutes.

  2. Wash the currants, water well and separate from the panicle. Mix eggs, cream, cream and powdered sugar.

  3. Knead the dough briefly and spread it on a baking sheet lined with baking paper (about 40 x 25 cm). Prick the dough several times with a fork. Scatter the currants over the pastry base. Pour the cream on top. Bake the cake in a preheated oven (electric plate: 180 °C, fan: 160 °C, gas: level 2) for about 30 minutes. Keep cool.

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