Red Currant Crumble Cake (Johannisbeeren Streuselkuchen)

ByThe Recipe Cravings

Ingredients

For the Crumble & Crust

  • 3⅓ cups (400 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 packet (8 g) vanilla sugar (or 2 tsp vanilla extract)
  • 2 tsp baking powder
  • 1 pinch salt
  • ¾ cup + 2 tbsp (200 g) cold unsalted butter, cubed
  • 1 large egg

For the Filling

  • 14 oz (400 g) fresh red currants
  • 3½ cups (800 g) sour cream (Schmand) or full-fat sour cream
  • ⅓ cup (80 g) granulated sugar
  • 1 tbsp vanilla sugar
  • 1 packet (about 37 g) vanilla pudding powder (instant vanilla custard powder)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9-inch (24 cm) springform pan.
  2. In a large bowl, combine the flour, sugar, vanilla sugar, baking powder, salt, butter, and egg. Mix until coarse crumbs form.
  3. Press half of the crumble mixture firmly into the bottom of the prepared pan to create the crust. Reserve the remaining crumble for the topping.
  4. In another bowl, whisk together the sour cream, sugar, vanilla sugar, and vanilla pudding powder until smooth.
  5. Fold the red currants into the cream mixture.
  6. Spread the filling evenly over the crust.
  7. Sprinkle the remaining crumble mixture over the top.
  8. Bake for 45–50 minutes, or until the crumble is lightly golden and the filling is set.
  9. Let the cake cool completely before removing it from the pan.
  10. If desired, dust the top with a little brown sugar or powdered sugar before serving.

Notes

  • Fresh or frozen red currants can be used (thaw and drain frozen berries first).
  • Chill the cake for a few hours before serving for the cleanest slices.
  • Serve plain or with whipped cream for an extra-special dessert.

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