Johannisbeerkuchen (German Redcurrant Cake) is a traditional German recipe for a classic cake (actually a tart) of redcurrants in a yeasted pastry case. The full recipe is presented here and I hope you enjoy this classic German version of: German Redcurrant Cake (Johannisbeerkuchen).
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Ingredients:
For the yeast pastry;
120ml milk at room temperature
2 tsp instant yeast (1 sachet, 7g)
30g sugar
240g plain flour
1 egg yolk from a large egg
pinch of salt
2 tbsp butter
40g ground hazelnuts or use ground almonds)
2 tbsp breadcrumbs
For the Redcurrant Topping:
75g butter
50g icing sugar
1 tsp vanilla sugar (or 1 tsp vanilla extract)
250g redcurrants
Method:
Begin with the yeast base: Warm the milk to around 35°C; it should feel lukewarm to the touch, not hot, as excessive heat will kill the yeast. Mix the yeast and sugar into the warm milk, then set aside for 10 minutes to activate; until you see small bubbles forming on the surface.
In a large mixing bowl, combine the flour, egg yolk, salt, and ground hazelnuts. Add the foamy milk mixture and softened butter. Using a stand mixer with a dough hook attachment (or work by hand), mix until the dough comes together and becomes smooth and elastic, about 5-7 minutes.
Cover the bowl with a damp cloth or clingfilm (plastic wrap) and let the dough rise in a warm place for at least 30 minutes, until slightly but visibly puffed.
For the Redcurrant Topping:
In the meantime, prepare the redcurrant topping. Cream together the butter, icing sugar and vanilla sugar (or extract) until pale and smooth.
Wash the redcurrants and remove them from their stems using a fork — simply run the fork down each stem to easily strip off the berries.
Pre-heat your fan-assisted oven to 160°C (180°C regular) with fan setting. Grease a 25cm (10-inch) diameter tart, springform cake or shallow pie tin with butter, then sprinkle with breadcrumbs to prevent sticking.
Roll out the risen dough so it's large enough to fit the base and sides of your dish, making it about 3-4mm thick and ensuring you have enough to cover the edges. Transfer the dough to the prepared dish, working it into all the seams and let it rest for another 10 minutes.
Using your fingertips, create small indentations all over the surface of the dough. Fill these dimples with the vanilla butter mixture using a spoon or piping bag for precision. Evenly distribute the red currants over the entire surface of the pastry.
Transfer to the centre of your pre-heated oven and bake for 30-35 minutes, until the dough is golden brown and cooked through. Test doneness by inserting a skewer into the cake – it should emerge cleanly.
Allow the cake to cool slightly before cutting into wedges and serving.
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