Redcurrant Crumble Cake
With recipe 📌
Redcurrant Crumble Cake is a truly quick recipe – it’s in the oven in just 20 minutes! With shortcrust pastry and a fresh berry filling, it’s so delicious.
INGREDIENTS
FOR THE DOUGH
320 g plain flour (Type 405)
130 g sugar
1 pinch of salt
200 g cold butter
A little grease for the pan
ALSO
800 g redcurrants
70 g sugar
1 packet vanilla pudding powder (alternatively: 35 g cornstarch)
PREPARATION
Step 1
For the dough, combine the flour, sugar, and salt in a mixing bowl. Cut the cold butter into pieces, add it, and quickly mix all the ingredients with your hands until crumbly. Refrigerate the crumble for about 15 minutes.
Step 2
In the meantime, grease the bottom of a 26 cm springform pan. Wash the currants, pat them dry, and remove the berries from the stalks using a fork. Mix them in a bowl with the sugar and pudding mix. Preheat the oven to 180°C (350°F) conventional heat (160°C fan-assisted).
Step 3
Pour three-quarters of the crumble topping into the prepared pan and press it into a base and a rim approximately 4 cm high. Pour the berry-sugar mixture into the pan and cover with the remaining crumble topping.
Step 4
Bake the currant crumble cake in the lower third of the preheated oven for about 45 minutes. Let it cool completely after baking, then carefully remove it from the pan. The currant crumble cake yields about 12 slices and will keep refrigerated for at least 3 days.
Our tip:
Crumble cake with frozen currants?
It doesn’t necessarily have to be fresh fruit: A frozen berry mix is also perfect for baking this currant cake with crumble.
