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Fruit cake baking sour cream cake with redcurrants

Winter Cake (June 2019).


Schmandkuchen with fruits is a real classic for the summery cake board. The best thing: The acidic currants makes this cake not so sticky sweet, but deliciously fruity.

Sour cream cake with redcurrants

Ingredients for 20 pieces

For the dough:

  • 375 g of flour
  • 1 pck of dry yeast
  • 50 g of sugar
  • 75 g soft butter
  • 200 ml of lukewarm milk
  • 1 egg
  • 1 pinch of salt

For the casting:

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  • 500 ml of milk
  • 2 pck cream custard powder
  • 1 kg sour cream
  • 1 egg
  • 200 g of sugar
  • 3 tablespoons semolina


  • 350 g redcurrants (cleaned)
  • Sugar to taste


  1. Knead dough pieces, form into a ball, cover in a warm place for about 1 hour.
  2. Roll out the yeast dough on a baking tray covered with baking paper, forming a small edge. Pierce soil several times with a fork. Covered, let it rest for about 30 minutes.
  3. Stir the milk and custard powder in the pot until smooth with a whisk, then bring to a boil while stirring. Cool lukewarm, stir between. Add the sour cream, egg, sugar and semolina one after the other. Distribute one third of the toppings on the floor. Sprinkle berries on it. Spread the remaining toppings on top, smooth with a pastry card.
  4. Bake in a hot oven (170 degrees, 2nd bar from the bottom) for 55-60 minutes. Take out the cake, sprinkle the cake still hot with sugar. Let cool down.

Popular Categories, June - 2019