Dive into the tantalizing world of sweet and tart with our delightful Red Currant Crumble Cake, a perfect marriage of refreshing red currants and sweet pastry. This cake features a rich, buttery shortcrust layered with a luscious filling made from mascarpone, quark, and cream, topped with a crunchy, golden crumble. The sour punch of the red currants beautifully contrasts with the creamy sweetness of the filling, making each bite a decadent experience.
Why You’ll Love This: This crumble cake is a true celebration of textures and flavors. The base and topping provide a satisfying crunch that complements the creamy, soft filling. The use of mascarpone and quark creates a filling that’s both rich and refreshing, making this cake a wonderful treat for any season. Its ease of preparation makes it a great choice for both novice bakers and experienced chefs looking to whip up something quick and impressive.
Perfect Occasion: Ideal for summer gatherings, garden parties, or as a refreshing dessert after a hearty meal, this crumble cake is versatile and sure to please a crowd. It’s also perfect for festive occasions like Christmas or Easter when red currants are in season, providing a vibrant and festive touch to your dessert table.
Decoration Tips: Serve this cake with a dollop of whipped cream or a scoop of vanilla ice cream to complement its rich flavors. Garnish with fresh red currants and a mint leaf for a pop of color and freshness. A light dusting of powdered sugar just before serving adds a lovely finish that enhances the cake’s visual appeal.
Shortcrust Pastry and Crumble:
- 270 g all-purpose flour
- 1/2 tsp baking powder
- 125 g butter
- 100 g xylitol or sugar
- 1 tsp gourmet vanilla sugar (black and white)
- 1 egg
Filling:
- 250 g mascarpone
- 250 g low-fat quark
- 200 g cream
- 1 packet vanilla pudding powder
- 2 eggs
- 120 g xylitol or sugar
- 1 tsp gourmet vanilla sugar (black and white)
- 500 g red currants
Method:
- Combine all pastry ingredients to form crumbs (use a food processor or mixer for about 10 seconds on medium speed). Press half of the mixture into a 28 cm round baking dish to form the base. Refrigerate the remaining crumbs.
- Wash the red currants, remove from the stems, and spread over the pastry base.
- For the filling, blend mascarpone, quark, cream, pudding powder, eggs, and sugar until smooth (about 30 seconds in a mixer on medium speed).
- Pour the filling over the currants and sprinkle the remaining crumbs evenly on top.
- Bake at 180°C (conventional oven setting) for approximately 50-55 minutes. Let the cake cool completely on a wire rack before serving.
Enjoy this exquisite Red Currant Crumble Cake, a delightful blend of tart fruits and creamy sweetness, perfect for any occasion that calls for a special treat!
