Franconian Traeubleskuchen – a currant cake
The Träubleskuchen is a classic of Franconian cuisine. Currants are called Träuble in Franconia. The months of June and July are the main harvest season for these small sour fruits. In addition to many other sweet “Gutsle” and “Küchle”, this cake is very popular and definitely worth a try.
By the way, the name currant refers to St. John’s Day, June 24th, when the first fruits are ripe.
If you like it a little fruity with currants, you can also try the recipe for red fruit jelly.
Recipe Träubleskuchen – currant cake
A classic of Franconian cuisine
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Servings: little cake
Ingredients & Shopping list
- 250 g wheat flour (type 405)
- 2 egg yolks
- 100 g sugar
- 1/2 tsp vanilla sugar
- 125 g cold butter
- 1 tsp baking powder
- 1 pinch salt
- grated zest of half an organic lemon
- 2 tsp starch flour
Preparation
- Mix the sugar, egg yolk, lemon zest and vanilla sugar with the hand mixer. Sift the flour with the baking powder and the salt into the mixture. Knead the dough evenly by hand.
- Cover the bowl and place in the fridge for about 30 minutes
Prepare the topping
- Beat the egg whites until stiff. Then first let the sugar trickle in gradually. Finally add the strength. Carefully fold the currants into the mixture by hand.
Bake
- Preheat the oven to 180 degrees. Bake the dough for 20 minutes and then remove it from the oven.
- Roll out the dough and place in the springform pan. Pull up the edge of the dough.
- Spread the currant mixture evenly on the pre-baked dough. Bake the cake for another 35 minutes.
Tips & Hints
Serve the cake chilled.
