Grandmas Träubleskucha / Red currant cake

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In dialect the famous swabian red currant cake is called ‘Träubleskucha’. This can be quite confusing for people not familiar to swabian dialect, because the name actually suggests that is a cake made of little grapes (‘Träuble’), which it obviously isn’t. But if you think of the appearance of a bunch of grapes and currants – well, there is some similarity after all.

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If it comes to the best recipe for this swabian red currant cake, for me the answer is as clear as possible – it is for sure the one my grandmother always made! No other recipe could possibly be able to hold a candle to hers. Why?

- One answer would be: Because it is the one my grandma always made, one of only some recipes that are for me closely linked to her. It is also the traditional cake my mother always baked for us on birthdays when we were children. It is just home.

- The other – more professional – answer is: Because it is the perfect combination of a fluffy cake base, loads of juicy berries (500 g) and a crispy-sweet topping. In short: A perfect fresh summer cake. It is completed by the whipped cream you MUST eat with it!

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Swabian red currant cake (Ø26 cm baking pan)

ingredients
150 g flour, 1/2 teaspoon baking powder, 100 g butter (or margarine), 100 g sugar (I reduced the amount of sugar from the original recipe), 2 eggs, 2 egg yolks

500 g red currants

2 egg whites, 80 g sugar, 80 g grounded almonds (or almond and hazelnuts)

preparation
Seperate 2 of 4 eggs. Make batter by first mixing sugar, butter and eggs (2 eggs, 2 egg yolks), then adding flour and baking powder. Lay out your cake pan with with baking paper and our batter in. Spread currants evenly on top of it. You won’t see a lot of the batter any more. Bake in preheated oven at 180°C for 30 min.

When your baking time is almost over, start beating egg whites until stiff while adding sugar. Carefully fold in grounded nuts. Coat cake with egg-nut-mixture and bake for another 15 to 20 min.

Cool down, optionally dust with icing sugar and serve with whipped cream.

NOTE: As you may have noticed I’ve updated this post. I know, that is not the idea of blogging and usually I can accept that I’ve made some progress in photography during the last two years … but: this post was so popular during the last weeks and then it is my favourite cake, but the old pale and smoosh looking pictures didn’t really capture the feelings I have with it. So, when my parents brought me a bowl of fresh red currants from their garden, I couldn’t resist the temptation to bake and shoot it again. I also wanted to include my memories closely linked to this cake. They belong inseparably to the meaning of this cake for me.

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5 comments

  1. Pingback: Upside down – Caramelized rhubarb cake with elderflower ricotta topping « nadel&gabel

  2. Pingback: Sooour cream cake with gooseberries « nadel&gabel

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