Streuselkuchen - Crumb Cake with Red Currant
Red currant season is still going strong in Germany, so if you want to make this cake, I really recommend you to. It is buttery, crunchy and soft, with a layer of mascarpone cheese and lots of red currants.
I am not a big fan of red currant but client work made me give it a try and they are actually super delicious and nutritious! I made the cake before my trip to Romania and it turned out to be divine. If I had a better oven, it would have been even better, but hoping for that soon🤪
Of course, my inspiration for this cake were the bakeries in Germany, as I saw this everywhere and thought of giving it a try.
Do you like red currant?
For the dough, mix the flour with the sugar and baking powder and a pinch of salt. Add the butter cubes and mix everything with your fingers until the consistency is that of coarse sand and the butter pieces have become smaller and covered in flour (see the reel for more details). Add the egg and lemon zest and mix well until the dough comes to a round ball. Keep 1/4 of the dough aside and place it in the fridge for 10 minutes and the rest of the dough you can just arrange it with your fingers on the bottom of the baking tin by pressing it down (mine was rectangular and hat 26x18cm).
For the filling, mix the mascarpone with the sugar and egg until nice and creamy and spread this filling over the dough. Sprinkle the red currants on top of the cream and then take the 1/4 piece of dough from the fridge and crumble small pieces over the cake. Bake the cake for about 35 minutes or until golden brown. Let it cool down and enjoy with some icing sugar on top.
It is extremely easy and quick, you should try it!