Schwaebischer Träubleskuchen (Swabian Redcurrant Cake) is a traditional German recipe (from Swabia) for a classic cake or tart of a pastry shell with a redcurrant and egg white filling and a meringue topping. The full recipe is presented here and I hope you enjoy this classic German version of: Swabian Redcurrant Cake (Schwaebischer Träubleskuchen).
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This is a traditional summer cake from the Southern Swabia region in Germany (region around Stuttgart and Karlsruhe down to Lake Constance). I've already presented a version of meringue-topped redcurrant cake with a sponge base and here's another version from Swabia using a pastry shell.
Ingredients:
250g plain flour
125g butter
65g sugar
1 egg
pinch of salt
1 tbsp milk
For the Topping;
500g redcurrants
handful of breadcrumbs, cake crumbs or ground hazelnuts
4 eggs, separated
200g sugar
125g ground almonds
1 package vanilla sugar (7g)
Method:
Begin by preparing the pastry. Cream together the butter and sugar until pale and fluffy. Add the egg and milk, beating thoroughly to combine. Sift together the flour and salt then mix into the creamed mixture until the ingredients come together as a dough. Shape into a ball then wrap in clingfilm and chill in the refrigerator for 30 minutes.
Wash the redcurrants then use the tines of a fork to separate from their stalks.
Place the egg yolks in a bowl then beat with 1 tbsp sugar until pale and creamy.
Add the egg whites to a separate bowl which must be clean and dry. Beat the egg whites until soft peaks form then work in the vanilla sugar, beating until the egg whites form stiff peaks. At this point fold in the ground almonds.
Fold 2/3 of the egg white mixture into the egg yolk mix then use a cold metals spoon to carefully fold in the redcurrants.
Unwrap the chilled pastry then roll out until large enough to fit the base and sides of a 26cm diameter springform cake tin. Push the dough into all the corners then use the tines of a fork to prick all over the base.
Scatter the crumbs or ground hazelnuts all over the base of the pastry then spoon over the redcurrant mixture. Spoon the remaining beaten egg whites on top.
Transfer to the centre of an oven pre-heated to 190°C and bake for 45–60 minutes, until the meringue and the filling are both set and the meringue is lightly golden (but do not let the meringue get too brown).
Remove from the oven and allow the cake to cool completely in the tin before unmoulding, slicing into wedges and serving.
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