This wonderful black currant crumble cake brings out the best in these small berries. Layers of pudding meet crunchy yeast dough. Our recipe is simple and renowned for its authenticity. Try our sheet pan black currant crumble cake today.
Dry yeast vs. fresh yeast
You can use fresh or dried yeast. Fresh yeast is a living organism that must be stored in the refrigerator. You’ll need to dissolve it in lukewarm liquid before adding it to the other ingredients. It has a limited shelf life and should be used within two weeks.
On the other hand, dry yeast can be stored for a long time at room temperature. It’s added directly to the flour without being dissolved in water, making it particularly convenient.
Storing the cake
The black currant crumble cake can be stored at room temperature for about two to three days. It will keep a bit longer in the refrigerator, but may become somewhat firm. Warm it briefly in the oven or microwave before serving.
If you’d like to keep it for longer, you can freeze it. It’s best to slice it beforehand, so you can take out individual pieces as needed. Make sure the cake is completely cooled before freezing.
Also check out this Raspberry Crumble Sheet Cake.
German Red Currant Crumble Cake
Ingredients
- 1 ½ lb currants red, white, or black
- 4 cups flour
- ⅕ cups sugar
- 1 tsp vanilla essence
- 2 ⅔ oz butter unsalted
- 1 cups milk full fat
- 1 egg
- 2 ½ tbsp fresh yeast
For the crumble topping:
- 1 ⅕ cups all-purpose flour sifted
- 3 ½ oz unsalted butter room temperature
- ½ cups cane sugar
For the cream:
- 1 instant pudding mix, vanilla or homemade pudding
- 2 tbsp sugar
- 2 cups milk
Instructions
- Place the sifted flour in a large mixing bowl and create a well in the center. Crumble the fresh yeast with your hands and place it in the well. Warm the milk slightly until lukewarm (but not too hot), then pour a little milk over the yeast to create a yeast-milk mixture.
- Once the yeast has dissolved in the milk, cover the bowl with a clean dish towel. It’s best to let the dough rise in a bowl with a lid, but a dish towel will also work.
- Allow the dough to rest for at least 30 minutes, preferably 1 hour, in a draft-free place at room temperature before proceeding.
- Briefly heat the butter until just melted and not too liquid. Add the melted butter, egg, sugar, and vanilla sugar to the yeast-milk mixture.
- Then slowly pour in the remaining lukewarm milk and stir with a fork, gradually incorporating the flour from the center of the bowl outward. This will gradually mix the flour with the other ingredients.
- Shape the resulting dough into a nice, smooth ball and place it in a bowl dusted with some flour. Cover the dough again and let it rise in a warm place for about 40 minutes.
- Use this time to prepare the currants. Thoroughly wash the currants, remove them from the stems, and also remove any small leaves. This is best done with a fork. If using frozen currants, thaw them.
- Prepare the pudding according to package instructions or make it yourself using our pudding recipe.
- Preheat the oven to 180°C (350°F) conventional or 160°C (320°F) fan. Grease the baking sheet thoroughly, including in the corners.
- The yeast dough should now have risen and doubled in volume. Flour a large work surface, knead the dough briefly, then roll it out. You can also press it directly onto the baking sheet.
- Cover the sheet pan one last time with a dish towel and let the yeast dough rise for another 20 minutes for your currant cake.
- Now prepare the crumble topping. Place all the ingredients in a bowl and process them with a hand mixer or your fingers until crumbly. The crumbs should not be homogeneous but should crumble easily.
- Once the dough has finished rising, spread a layer of cooled vanilla pudding over the dough. Then top it with the currants.
- Next, sprinkle the crumble topping evenly over the entire surface, ensuring it’s completely covered with crumbs. If you prefer less crumble, distribute it coarsely.
- Bake the currant cake on the middle rack of the preheated oven for 35 to 40 minutes.
- Allow the cake to cool briefly outside the oven after baking. Serve it preferably on the same day with a dollop of whipped cream, ice cream, or pudding.
All content 100% human written!Copyright © by Susanne Queck und Wunderlander Verlag LLC. Original on easygermanfood.com. Unauthorized republication of all or part of the text is prohibited.Image credit: Unless otherwise noted: ©Pro Stock Media via Canva.com or ©Unsplash.com.