With this recipe for currant cake with sour cream, I have found an ingenious “hiding place” for the sour, tart fruits. Currants taste really delicious in a cake, I don’t like the little berries on their own. A delicious sheet cake is just the right thing!
There are at least three good reasons why you should get the extremely juicy one Currant cake from the tray should bake: On the one hand, it is quick and easy to prepare, which never hurts. It is also a delicious alternative to the classic currant cake with a meringue topping that everyone knows anyway. In addition, my currant and sour cream cake is also great for freezing, which is why I like to bake it for celebrations. If you only want to prepare it shortly beforehand, you don’t even need the freezer, because (well packaged) it stays juicy and fresh for a few days. Unlike most recipes for Currant sour cream cake Incidentally, the sour cream in this variant does not form a hood, but sticks directly im Batter. By the way, it is also delicious with cherries or gooseberries.
What I thought while looking at my photos: Aren’t currants a little work of art? Somehow I usually don’t notice something like that in “reality” … But something like that Currant cake from the tray is also nibbled off too quickly to be able to look at it for a long time.
Currant sour cream cake as the perfect hiding place
So, if you like the combination of sweet and sour, you definitely have to get this one Currant cake with sour cream to bake ?! The berry muffins and the streuseltaler are also delicious. We also like the springform version with sprinkles just as much as this currant and sour cream cake. You know: The Hideout for sour fruits! So sour actually makes fun.
Note: I published this post for the first time in 2016 and last updated in 2021.
Currant cake with sour cream
Save on Pinterest
To the comments
Simple, quick red currant sheet cake that is easy to prepare and can also be frozen. The sour cream makes the batter particularly juicy.
Quantity: 1 sheet
Grease a baking sheet or cover with baking paper. Preheat the oven to 180 degrees top and bottom heat.
Beat the butter with the sugar until frothy, gradually stir in the eggs well. Add the lemon zest and salt, then alternately the flour mixed with the baking powder and cornstarch and the sour cream. Don’t stir the dough for too long.
Wash the currants and use a fork to strip the panicles. Spread the batter on the tray, smooth it out and cover with the currants. It is best to press the berries into the batter. Scatter the chopped almonds on top.
Bake the cake for about 45 minutes. If the surface gets too dark, cover the end with baking paper. The inside of the cake can still be a little damp. Let cool and dust with powdered sugar.
- The cake also tastes good with rhubarb or cherries.
- If you can’t find sour cream, you can replace it with sour cream if necessary.
Tips & tricks for batter