Summer time is berry time. Currants are no exception and always taste delicious. Especially in our currant sour cream cake. The acidity of the currants harmonizes perfectly with the sweetened sour cream and leaves a deliciously creamy mouthfeel.
Did you know currants are named after St. John’s Day? St John’s Day is on June 24. This day is not only the birthday of John the Baptist, a Jewish penance preacher, but it is also very close to the summer solstice. St John’s wort begins to flower around St John’s Day, St John’s beetles (glowworms) flash particularly brightly and the first currants ripen. And it has it all: red and white berries are blessed with a good amount of vitamin C, potassium, iron, fiber and red color anthocyanins.
It is best to keep the berries for the currant sour cream cake flat on a small tray in the fridge. Cover berries as much as possible with a damp cloth. Never cover with foil, otherwise the berries will sweat and go bad faster.
Do you want to know more delicious recipes with berries? Great, then you shouldn’t miss the other berry highlights like this fruit salad with berries and basil:
Blackberry Sour Cream Cake – a cool summer treat
Summer greetings with berries: our delicious currant sour cream cake.
Mix the flour, sugar and 1 pinch of salt in a bowl. Add butter in bits and knead everything quickly with the dough hook of the hand mixer, then with your hands to form a smooth dough. Wrap the dough in foil and refrigerate for at least 30 minutes.
Wash the currants, drain well and strip off the plumes. Whisk together the eggs, cream, sour cream and powdered sugar.
Knead the dough briefly and roll out on a baking sheet (approx. 40 x 25 cm) lined with baking paper. Prick the dough a few times with a fork. Sprinkle the currants over the dough base. Pour the sour cream over it. Bake the cake in the preheated oven (electric stove: 180 °C, fan: 160 °C, gas: level 2) for about 30 minutes. Allow to cool.