Red Currant Curd Cake with Sprinkles

Summary

Ingredients

For the dough:

• 120 g butter
• 120 g suar
• 1 packet vanilla sugar
• 3 egg (s)
• 100 grams flour
• 1 teaspoon Baking powder

For covering:

• 300 g quark (curd cheese)
• 100 g powdered suar
• 2 egg (s), separated
• 1 tablespoon vanilla pudding powder
• 200 g currants (currants), red

For the sprinkles:

• 150 grams flour
• 80 g suar
• 1 packet vanilla sugar
• 100 g butter
• some powdered sugar, for dusting

Print Recipe Pin Recipe

Instructions

1. First put the ingredients for the crumble in a bowl. Process into fine sprinkles with the kneading chop in the mixer or with your hands. Put in a cool place.
2. For the dough, stir together the butter, sugar and vanilla sugar until frothy. Gradually stir in the eggs well one by one. Mix the flour and baking powder together and fold in.
3. Pour the dough into a greased springform pan (26 cm diameter) and smooth it out.
4. Separate the eggs for the curd cream. Mix the curd cheese, powdered sugar, egg yolk and custard powder together. Beat the egg white until stiff and fold in. Finally, carefully mix in the currants.
5. Pour the curd cream on the dough and smooth it out as well. Then distribute the crumbles evenly over the top.
6. Bake in the preheated oven at 180 degrees for about 45 minutes.
7. Dust them with a little icing sugar when they have cooled down.
8. Tip: You can also use blueberries or blackberries instead of currants.