"Ribisel Kuchen" - Currant Cake Recipe

in Foodies Bee Hivelast year

( EN / DE ) "Ribisel", that's what we call the currant here in Austria. We have a few bushes of them in the garden and every year such a large harvest that there is enough of them to also freeze berries.
"Ribisel", so nennen wir hier in Österreich die Johannisbeere. Wir haben ein paar Buschen davon im Garten und jedes Jahr eine so große Ernte, dass genug davon da ist um auch Beeren einzufrieren.

Then, like now, when winter seems to have gone on too long and you long to eat the fresh, juicy fruits of summer, you can get them wonderfully out of the freezer and, for example, conjure up this delicious cake from them.
Dann, so wie jetzt, wenn der Winter scheinbar schon zu lange dauert und man sich danach sehnt, die frischen, saftigen Früchte des Sommers zu essen, kann man sie wunderbar aus der Tiefkühltruhe holen und zum Beispiel diesen leckeren Kuchen daraus zaubern.

DoughTeig
200 g butter200 g Butter
3 yolks3 Dotter
300 g flour300 g Mehl
1 1/2 tbsp sugar1 1/2 EL Zucker
1 pkg vanilla sugar1 Pkg Vanillezucker
------------------------
Topping:Belag:
3 egg whites3 Eiweiss
150 g sugar150 g Zucker
Currant / RedcurrantRibisel / Johannisbeere

Cream the butter, mix in the yolks and sugar, gradually add the flour until you have a nice dough.
Butter schaumig rühren, die Dotter und Zucker dazumixen, nach und nach das Mehl zufügen, bis ein schöner Teig entsteht.

Roll out the dough very thinly on a baking tray covered with baking paper. If it is too sticky, it can help to put a foil on it to roll it out (remove the foil before baking, of course!).
Den Teig nun auf mit Backpapier belegtes Blech sehr dünn ausrollen. Falls er zu klebrig ist, kann es helfen zum Ausrollen eine Folie darauf zu legen (Folie natürlich vor dem Backen wieder entfernen!)

Bake for about 20 - 25 minutes at 150 degrees convection until the dough is firm.
Für ca 20 - 25 Minuten bei 150 Grad Umluft backen, bis der Teig fest ist.


frozen red and white currant of our harvest 2022
/ tiefgefrorene rote und weiße Ribisel unserer Ernte 2022

For the topping, beat the 3 egg whites with the sugar until you have a firm creamy mixture.
Finally, add any amount of currant, stir briefly with a wooden spoon and spread this mixture on the cooled dough and distribute evenly:

Für den Belag die 3 Eiweiß mit dem Zucker so lange schlagen, dass eine feste cremige Masse entsteht.
Zuletzt beliebige Menge Ribisel zufügen, kurz mit dem Kochlöffel umrühren und diese Masse auf den ausgekühlten Teig streichen und gleichmäßig verteilen:

The tray now goes into the oven again. But at a very low temperature, because the egg white should "dry" rather than bake!
Das Blech kommt nun nochmals in den Ofen. Aber bei sehr niedriger Temperatur, denn das Eiweiß soll eher "trocknen" als backen!

Approximately 20 minutes at top heat 80 degrees, leaving the oven open a crack with a wooden spoon or similar, so that the moisture can escape.
Zirka 20 Minuten bei Oberhitze 80 Grad, wobei der Backofen mit einem Kochlöffel oder ähnlichem einen Spalt offen bleiben muss, damit die Feuchtigkeit entweichen kann.

The cake is ready when the beaten egg whites are hard but not yet brown. Then cut into pieces and ready is the delicious sweet (and a little sour) dish
Fertig ist der Kuchen, wenn der Eischnee hart, aber noch nicht braun ist. Danach in Stücke schneiden und fertig ist die leckere Süß (und ein wenig Sauer) Speise

I never tried, but think you can also try this recipe with other berries or fruits, but then you should pay attention to the amount of sugar in the topping!
Since the currant are very acidic, they tolerate a lot of sugar to it. With sweet fruits this could be problematic.

Ich habe es nie ausprobiert, denke aber, man kann dieses Rezept auch mit anderen Beeren oder Früchten ausprobieren, allerdings sollte man dann auf die Zucker Menge im Belag achten!
Da die Ribisel sehr sauer sind, vertragen sie viel Zucker dazu. Bei süßen Früchten könnte dies problematisch sein.

As always I hope you enjoyed my posting and let me know, if you try this recipe for your own :-) Yours, B.

all photos by @beeber

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Das ist echt was leckeres! ich liebe saure sachen. boa ey. wow. sieht hammer gut aus.
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Sieht nicht nur so aus, ist auch lecker ;-) !LOL

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Looks yummy and so easy to make. Bookmarked it!
You are a woman of many talents 😘😊

Glad you Like it :-)
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Ich liebe Saures ,)

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That is similar to how we call currant in my language, we say ribizli for it :)
I have one jar of currant jam that my mom made and gave me, she has a few bushes of it in the garden.
That is tricky with the beaten egg whites, I know I would leave it until it would be burned 😂😂 I always have the feeling that the cakes need more time in the oven so I tend to overbake them. Luckily, I stopped baking hahaha, no more disasters in the kitchen :D

Ribizli sounds Like Swiss language for me?
Oh, dont wanna cause desasters in your kitchen ;-) but you could hand Out the recipe to your Mom for the next harvest :-)
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Close to, but it's Hungarian :)

Hmmmh, sieht lecker aus.

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Oh my, the final product looks super amazing, it looks simply irresistible, and I love it. Nice job!

This is my first time stumbling upon the word currant. I thought they're raisins but apparently, they aren't. Not sure if I can get it here but your recipe seems simple and the food looks tasty so I might give it a try with other fruits in the future. 😊 Thank you for sharing!

Just consider, currants are very sour fruits when you try the recipe with other fruits :-)

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That's exactly how my grandma made the currant cake 😊 But I think I remember that we called it "Ribiselschaumschnitten" (currant mousse cake) 😄 !LUV

Tja, wir haben da ein altes handgeschriebenes Rezept von unserer Nachbarin... vielleicht war es ihr zu lange das wort "Schaumschnitte" zu schreiben? ;-) !LUV

Das ist einer der besten Kuchen die sich fast von alleine essen. Es gibt immer zu wenig Ribisel :)))
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Ja und es gibt immer zu wenig Ribiselkuchen, war der schnell weg...
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